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No-Knead Casserole Bread

You'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! —Peggy Key, Grant, Alabama
  • Total Time
    Prep: 15 min. + rising Bake: 45 min.
  • Makes
    1 loaf (16 slices)


  • 2 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 5-1/2 cups all-purpose flour
  • 2 cups water
  • 2 tablespoons butter, cubed
  • 3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
  • 1/4 cup finely chopped onion


  • In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes.
  • Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°.
  • Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool.
  • Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.
Nutrition Facts
1 slice: 204 calories, 4g fat (2g saturated fat), 10mg cholesterol, 272mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 6g protein.

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  • Heather
    Jan 23, 2020

    Great recipe! I omitted the onions, baked it for 45 minutes then covered with foil and baked it for another 10 minutes and it turned out perfectly.

  • chris_giles18
    Nov 4, 2015

    Sadly, this just did not turn out well for me. Honestly, it was more of an epic fail that ended up in the garbage. I baked it as directed, but the inside was still very doughy. I put it back in for 20 more minutes and it was still the exact same inside but outside had browned too much and was super hard. And by that time, we had finished eating the rest of our meal anyway. Be sure to "eat your wheaties" before trying to stir up the dough by hand and I'm pretty sure the loaf weighed a good 43 pounds or so, lol.

  • ebramkamp
    Sep 30, 2014

    This is so good and very easy to make. The first time I made it exactly as the recipe called for. Delicious-nice crust on top and a very dense bread inside. The second time I left out the onion but added some sliced green onions and chives for a bit more color. I also added 1 tsp of dill and 1/4 tsp of garlic powder. We ate almost the entire loaf that night......

  • Cheryl Clawson
    Apr 6, 2013

    No comment left

  • jaeann
    Jun 14, 2012

    No comment left

  • marinersgal69
    May 31, 2011

    Made this yesterday for the first time. It's a very dense bread, but it was liked by all at dinner. Tastes just as good the next day at room temperature with a bit of butter on it.