Gnocchi casserole

Yield: 6 servings

Measure Ingredient
2 cups Milk, heated but NOT boiling
½ cup Cream of Wheat cereal
1 teaspoon Salt
¼ cup Margerine, chopped
1 dash Cayenne
1 cup Cheddar cheese, grated
1 Egg, beaten with a fork

(editors note: this is a really impressive, fluffy and smooth side dish for any roast. It can be served with gravy or just butter.) Place warm milk, cream of wheat, salt, margerine and cayenne in double boiler, heat thoroughly until margerine is melted. Stir often.

Remove from heat, add grated cheddar.

Add the egg. (I add 1 Tblsp of the warm mixture to the egg and stir lightly, then another Tblsp and stir. do this five times, then add egg mixture to whole warm mixture. This way you avoid danger of egg curdling.)

Place in greased casserole and let stand at room temperature.

Bake at 350 for 1 hour until nice and brown on top.

Doubles quite nicely, but do not increase salt.

Recipe from Make It Now, Bake It Later, Vol. 1 Barbara Goodfellow

*Courtesy of The HomesteadBBS (615) 385 9421*

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