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Kids' Fondue

Source of Recipe

"The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"We taste-tested this dish with a group of five-to-thirteen-year-olds. They all ate it enthusiastically, except for one little niece, who would not even try it. The others thought it tasted like pizza! Alas, you can't win 'em all!"

List of Ingredients

â—¦ 1 large can (28 ounces) crushed Italian-style tomatoes with their juice
â—¦ 1 teaspoon dried oregano
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon pepper
â—¦ 3 cups shredded Cheddar cheese
â—¦ Baguette cubes for serving
â—¦ Celery sticks for serving
â—¦ Sliced green bell pepper for serving


Recipe

Preheat the oven to 350° F. Put the tomatoes with their juice in a one-quart casserole. Mix in the oregano, salt, and pepper.

Bake for 1 hour, or until the tomatoes are bubbly hot.
Add the cheese gradually, stirring to combine after each addition. Keep warm until ready to serve.

Center the casserole on a platter and surround with the baguette cubes, celery sticks, and green pepper (or whatever vegetables your kids prefer). Provide forks or skewers.

Serves 6