Roast MoundsDelicious recipe for a large group...probably won't be many leftovers!
2 C walnuts
2 C cheese (half cottage cheese and cheddar)
4 Tbsp dried onion or 2 fresh ones, chopped fine or blended
2 C bread stuffings or crushed cornflakes
1 tsp seasoned salt or garlic
4 cans mushroom soup
1 lg carton of sour cream, thinned with a little water
Preheat oven to 275°. Blend eggs and cheese in blender. Place in bowl. Crush stuffing and add to bowl. Add onions and seasoning. Blend well. Use a ice cream scoop to form mounds with the mixture. Place mounds in a large casserole dish.
In a separate bowl, mash the 4 cans of mushroom soup and mix with thinned sour cream. Pour this mixture over the mounds in casserole dish. Sprinkle generously with grated cheese. Bake for one hour.Submitted by Patricia Otis
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