You must be logged in to post a review.
This is a delicious breakfast-or-shower-or-brunch-or-luncheon casserole comes from the annals of my mother’s recipe collection. It’s flavorful, disturbingly easy to prepare AND can be made up to 24 hours ahead of time and kept in the fridge until baking time.
Generously butter an 9×13 baking dish.
Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.
Eat. Faint. Repeat.