Cheese Baked Casserole (Printable Version)

Creamy, golden-baked cheese casserole with a crisp topping, perfect for a hearty, flavorful meal.

# What You Need:

→ Dairy

01 - 2 cups shredded sharp cheddar cheese
02 - 1 cup shredded mozzarella cheese
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 2 large eggs

→ Pantry

06 - 2 cups fresh breadcrumbs
07 - 2 tablespoons unsalted butter, melted
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg

→ Optional Add-ins

11 - 2 tablespoons chopped fresh parsley (for garnish)
12 - 1/4 cup grated Parmesan cheese (for topping)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 2-quart baking dish.
02 - In a large bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, and nutmeg until well blended.
03 - Add shredded sharp cheddar and mozzarella cheeses to the wet mixture; stir to combine evenly.
04 - Fold in 1 cup of the fresh breadcrumbs gently to maintain texture.
05 - Pour the cheese mixture into the prepared baking dish and spread it evenly.
06 - In a small bowl, mix remaining 1 cup breadcrumbs with melted butter and grated Parmesan if using; sprinkle this topping evenly over the casserole.
07 - Bake for 30 to 35 minutes until the casserole is firm and the top is golden brown.
08 - Allow to cool for 5 minutes, then garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day cooking.
  • The crispy breadcrumb topping hides a creamy, custardy center that no one expects.
  • Honestly, it's the kind of dish that makes people ask for seconds without thinking about it.
02 -
  • Don't skip the resting time or your casserole will be runny—those 5 minutes make all the difference between creamy and soupy.
  • If your top isn't browning after 30 minutes, cover it loosely with foil and add another 5 minutes; every oven is different.
  • Use fresh breadcrumbs or day-old bread you've pulsed yourself—store-bought panko browns too fast and tastes like styrofoam.
03 -
  • Mix your wet and dry ingredients separately before folding them together—this creates tiny pockets of air that make the final texture lighter.
  • If the top is browning too fast, loosely tent it with foil halfway through baking so the inside has time to set without the topping burning.

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