Cheese Board (Onion, Mushroom and Cheddar Squares)

A savory sheet-pan bake of Bisquick, egg, milk and sharp Cracker Barrel Cheddar with sauteed onions and mushrooms, baked at 350°F and cut into squares.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Cheese Board (Onion, Mushroom and Cheddar Squares), photo coming soon
  • Prep 20 min
  • Cook 35 min
  • Total 55 min
  • Yield 1 rimmed cookie sheet

Jump to: Ingredients | Instructions | Tips | Print recipe

Despite the name, Sandra Mills's Cheese Board is not a platter of cheeses but a savory bake: a Bisquick batter with sharp Cracker Barrel Cheddar, sauteed onions and mushrooms, spread on a sheet pan, topped with more cheese and butter and baked until golden.

Cool it and cut it into small squares for a crowd-pleasing finger food.

Ingredients

  • 2 cups Bisquick
  • 1 cup milk
  • 1 egg
  • 1 stick sharp Cracker Barrel Cheese, grated
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped fresh mushrooms
  • 1/4 pound butter

Instructions

  1. Heat the oven. Preheat the oven to 350°F and grease a cookie sheet with sides.
  2. Saute. Saute the onions and mushrooms in 2 tablespoons of the butter.
  3. Mix the batter. In a medium bowl, mix the egg, milk, Bisquick and half of the cheese. Add 1/8 cup of the butter, melted, then add the cooked mushrooms and onions.
  4. Spread. Pour onto the greased cookie sheet and spread evenly.
  5. Top. Sprinkle with the remaining grated cheese and dribble the remaining butter, melted, over the top.
  6. Bake. Bake at 350°F for 30 to 35 minutes. Cool, then cut into squares.

Tips

  • The 1/4 pound of butter is divided: 2 tablespoons to saute, 1/8 cup in the batter, and the rest drizzled on top.
  • Cut into 1 1/2-inch squares for hors d'oeuvres.

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