Serves: 8
Total Calories: 450
In a small bowl combine parsley, basil and thyme set aside.
Spread bread with butter or margarine cut into 1-inch cubes. Place half of the cubes in a 2-quart soufflé dish. Sprinkle with half of the onion, carrot, cheese and reserved herb mixture. Repeat layers of bread, vegetables, cheese and herbs.
In a medium bowl beat together eggs, milk, mustard, Worcestershire sauce, salt and paprika. Pour over cheese mixture cover and chill overnight. Remove from refrigerator and let stand at room temperature for 45 minutes. Bake in a preheated 350° F. oven for 1 hour or until firm.
This Baked Cheese Fondue recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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