Cheesy cob loaf baked rolls | Women's Weekly Food
Whether you're in the great outdoors or cosy indoors, this cheesy cob loaf recipe makes great use of canned soup, cheese and bread rolls.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 505g can chicken and corn soup
- 1½ cups (180g) grated cheddar
- ½ cup (120g) sour cream
- 6 green onions, sliced thinly
- 6 large round bread rolls (65g each)
- 2 eggs, beaten lightly
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