Make-Ahead Cheese Fondue Casserole


One of the cheesiest dinners around, this make-ahead casserole piles on a combination of Swiss and Gruyere cheese. Plus, you can get started on this casserole recipe up to 24 hours ahead of time!

Make-Ahead Cheese Fondue Casserole
Prep Time:
30 mins
Bake Time:
35 mins
Total Time:
1 hrs 5 mins


  • Nonstick cooking spray

  • 12 ounce dried mostaccioli pasta or elbow macaroni

  • 3 cup shredded Swiss cheese* (12 ounces)

  • 2 ½ cup shredded Gruyère cheese* (10 ounces)

  • cup all-purpose flour

  • 3 cloves garlic, minced

  • 1 14.5 ounce can chicken broth

  • 1 cup dry white wine

  • Ground black pepper

  • 8 ounce Swiss cheese, cubed

  • 1 ¾ cup crushed saltine crackers (36)

  • 1 tablespoon snipped fresh parsley

  • 3 tablespoon butter, cut up

  • Paprika (optional)


  1. Preheat oven to 350°F. Coat a 3-quart casserole with cooking spray; set aside. Cook pasta according to package directions; drain. Return pasta to pan; set aside.

  2. Meanwhile, in a large bowl combine the shredded Swiss cheese, Gruyère cheese, flour, and garlic. Toss to combine. In a large saucepan heat broth and wine over medium heat just until bubbles form around edge of pan. Add cheese mixture, 1 cup at a time, whisking constantly after each addition until cheese melts. (Mixture may not be completely smooth at this point.) Do not boil. Remove from heat. Season to taste with pepper.

  3. Pour cheese mixture over pasta; stir gently to combine. Fold in the cubed Swiss cheese. Spoon pasta mixture into prepared casserole.

  4. In a small bowl combine crushed crackers and parsley. Sprinkle cracker mixture evenly over top of pasta mixture; dot with butter. If desired, sprinkle with paprika. Bake for 35 to 40 minutes or until bubbly and topping is golden.


For best results, shred the cheese just before using. Purchased preshredded cheese does not melt as well.


To tote this casserole to a potluck, prepare and bake as directed. Remove from oven; tightly cover with foil. Place casserole in an insulated casserole carrier with heating packs. Tote to destination; serve within 2 hours. Or tote tightly covered unbaked casserole in a cooler with cold packs to destination; bake as directed after arriving.

Make-Ahead Directions:

Prepare as directed, except stir 1/2 cup milk into cheese mixture at the end of Step 2. Cool cheese mixture and pasta slightly before combining. Continue with Step 3. Do not prepare or top with cracker mixture. Cover casserole; chill for up to 24 hours. To serve, preheat oven to 350°F. If necessary, stir up to 1/2 cup additional milk into casserole to moisten. (If necessary, turn mixture into a larger bowl to combine.) Prepare cracker mixture; sprinkle on top of cheese mixture. Dot with butter. Bake for 1 hour or until bubbly and topping is golden.

Shrimp Fondue Casserole:

Prepare as directed, except substitute 1-1/2 teaspoons seafood seasoning for the pepper. Stir in 12 ounces fresh or frozen peeled, deveined uncooked small shrimp, halved lengthwise, and 1/2 cup sliced green onions (4) with the cubed Swiss cheese. (Thaw shrimp, if frozen.) Nutrition facts per serving: 764 cal., 46 g protein, 52 g carb., 38 g total fat, (23 g sat. fat), 181 mg chol., 834 mg sodium, 2 g dietary fiber, 25% vit. A, 5% vit. C, 96% calcium, 21% iron.

Nutrition Facts (per serving)

717 Calories
37g Fat
51g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 717
% Daily Value *
Total Fat 37g 47%
Saturated Fat 22g 110%
Cholesterol 116mg 39%
Sodium 647mg 28%
Total Carbohydrate 51g 19%
Total Sugars 3g
Protein 37g
Vitamin C 1.2mg 6%
Calcium 949.1mg 73%
Iron 2.7mg 15%
Potassium 235mg 5%
Folate, total 141.1mcg
Vitamin B-12 3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles