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Categories:Viewed: 7 - Published at: 2 years ago
Ingredients
- 10 slices OSCAR MAYER Bacon, cut into 1-inch pieces
- 1 large onion, halved, thinly sliced
- 6 pretzel sandwich rolls (3 oz. each), cut vertically into 1/2-inch-thick slices
- 1-1/2 cups KRAFT Shredded Swiss Cheese
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
- 2 cups milk
- 10 eggs
- 1/4 cup KRAFT Grated Parmesan Cheese
Method
- Cook and stir bacon in large skillet on medium heat until crisp.
- Remove bacon from skillet with slotted spoon; drain on paper towels.
- Discard all but 1 Tbsp.
- drippings from skillet.
- Add onions to drippings in skillet; cook 15 min.
- or until tender, stirring occasionally.
- Layer half each of the pretzel roll slices, onions, bacon and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec.
- or until softened; whisk until creamy.
- Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended.
- Whisk in eggs and Parmesan.
- Pour over ingredients in baking dish; cover with foil.
- Refrigerate overnight.
- Heat oven to 350 degrees F. Bake casserole, covered, 45 to 50 min.
- or until knife inserted in center comes out clean, uncovering after 30 min.
- Let stand 10 min.
