AUNT LOUISE'S CHEESE SQUARES

Aunt Louise's Cheese Squares image

This has always been a favorite in our family, but you have to have your oven free, and serve immediately after baking. They taste better when they are hot, but even after they have cooled, people will still snatch them up.

Provided by Louise Fell

Time 8h35m

Yield 6

Number Of Ingredients 6

Ingredients

13 ounces cream cheese, softened
¼ pound sharp Cheddar cheese, grated
2 tablespoons butter
1 teaspoon Worcestershire sauce
2 egg whites
1 loaf white bread, crusts removed and cut into 1-inch cubes

Steps:

Melt cream cheese, Cheddar cheese, butter, and Worcestershire sauce together in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula. Set aside to cool, about 10 minutes.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into cooled cheese mixture using a rubber spatula. Gently run spatula around the edges of the bowl, lifting the bottom up and over the center until blended.
Line a baking sheet with parchment paper.
Dip bread cubes into cheese and egg white mixture, coating thoroughly. Place on lined baking sheet and refrigerate, 8 hours to overnight.
Preheat oven to 400 degrees F (200 degrees C).
Bake in the preheated oven until golden, 10 to 12 minutes.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 40.4 g, Cholesterol 97.6 mg, Fat 34 g, Fiber 1.8 g, Protein 16.4 g, SaturatedFat 20.5 g, Sodium 869.6 mg, Sugar 3.7 g