Ingredients
1-1/2 cups 25%-less-sodium chicken broth
1-1/4 cups Cracker Barrel Shredded Old Cheddar Cheese
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
heat oven to 400f. bring broth and cream cheese product to boil in saucepan on medium-high heat, stirring constantly. cook and stir until cream cheese is melted and mixture is well blended. remove from heat. layer half of each of the vegetables in 9-inch square baking dish; top with 1/2 cup cheese. repeat layers. pour cream cheese sauce over cheese; cover with foil. bake 1 hour 20 min. or until vegetables are tender and top is golden brown, uncovering and topping with remaining shredded cheese after 45 min.