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Dill Cheese Casserole

Quickandeasymenu's picture
  Margarine/Butter 2 Tablespoon
  All purpose flour 3 Tablespoon
  Prepared mustard 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Reconstituted nonfat dry milk/Fluid milk 2 Cup (32 tbs)
  Sharp process american cheese 4 Ounce, shredded
  Egg yolks 2 , beaten
  Macaroni 1 Cup (16 tbs), cooked, drained
  Cream style cottage cheese 1 Cup (16 tbs)
  Chopped dill pickle 1⁄2 Cup (8 tbs)
  Soft bread crumbs 1 Cup (16 tbs)
  Margarine/Butter 2 Tablespoon, melted

In saucepan melt the first 2 tablespoons margarine or butter; blend in all-purpose flour, prepared mustard, and salt.
Add reconstituted nonfat dry milk or fluid milk.
Cook and stir till thickened and bubbly.
Add cheese; cook and stir till melted.
Stir small amount of hot mixture into egg yolks; return to saucepan.
Cook and stir till bubbly; add cooked macaroni.
Combine cream-style cottage cheese and chopped dill pickle.
Spread half the macaroni mixture in a 10 x 6 x l3/4-inch baking dish; top with cottage cheese mixture and remaining macaroni mixture.
Combine soft bread crumbs and melted margarine or butter; sprinkle atop casserole.
Bake at 350° for 30 minutes.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2058 Calories from Fat 975

% Daily Value*

Total Fat 109 g167.9%

Saturated Fat 42.3 g211.4%

Trans Fat 0.4 g

Cholesterol 652.2 mg217.4%

Sodium 5208.8 mg217%

Total Carbohydrates 187 g62.5%

Dietary Fiber 7 g28%

Sugars 37 g

Protein 89 g177.6%

Vitamin A 87.1% Vitamin C 1.3%

Calcium 84.3% Iron 52.1%

*Based on a 2000 Calorie diet

Dill Cheese Casserole Recipe