Cheese Pudding
This recipe strikes me as a bit too much retro convenience even for me. At the same time…it is strangely appealing. Hey, anything comparable to mac and cheese can’t be half bad. From my Great-grandmother’s recipe collection:
Cheese Pudding
1 sm box saltines
1 can cream of mushroom soup
1 can Carnation milk (large)
2 hard boiled eggs (sliced)
1/2 can pimentos
1/2 lb. sharp cheese, grated
Mix soup, milk and crackers together (leave some crumbs for top). Pour in casserole. Add sliced eggs and pimentos. Add another layer of soup. Top with cheese and cracker crumbs. Bake at 350 until bubbly and slightly brown on top.
This recipe is great in place of macaroni and cheese. It is particularly good with the typical Thanksgiving or Christmas meal.
Gloria Harrison
OMG this would never replace mac & cheese. It’s scary. DO not put this on the menu for October.
Comment by Denise — September 24, 2007 @ 8:58 am
This is a classic convenience casserole. I suppose if you can substitute apples in apple pie with Ritz crackers, someone must have thought you could replace macaroni with saltines!
Comment by T.W. Barritt — September 24, 2007 @ 10:07 am
That looks WONDERFUL!!!
Comment by liz — September 24, 2007 @ 3:10 pm
Liz, are you nuts? That does not look wonderful, at all. YUK.
Comment by Denise — September 24, 2007 @ 7:53 pm
It’s the truth, Denise! I would totally eat that!
Comment by Liz — September 24, 2007 @ 9:36 pm
Me too Liz. But then I have often thought I should skip the potato part of my hashbrown casserole and call it dip instead.
Comment by Retro Food — September 25, 2007 @ 2:00 pm