Did you know you can “re-grow” green onions!? Indeed you can! Here are my green onion “leftovers” from making “Those (Funeral) Potatoes” that I stuck in 3 small mason jars a couple of weeks ago. They’re fun to watch grow (they will grow about an inch in just a few days), they look so nice on my kitchen windowsill, and best of all they add delicious flavor to a myriad of dishes!
Tonight I threw some into the omelets I made for dinner…and last week I used my first ever “harvest” of them to make my Mom’s Cheese Bread!
As long as I can remember I’ve loved this bread! It takes simple “garlic bread” to a whole new level of deliciousness. And it’s super simple to make.
Mom’s Cheese Bread
From the kitchen of my Mom
- 1 loaf french bread, sliced lengthwise (the loaf I bought was so “fat”, as you can see in the pictures, that I ended up doubling this recipe)
- 3 Tablespoons chopped green onions
- 2 cloves garlic, minced
- 1/4 cup finely chopped bell pepper
- 1 cup grated cheddar cheese
- 3/4 cup mayonnaise
Preheat oven to 375 degrees.
Mix all the ingredients together in a small bowl, then spread out on sliced french bread. Place bread onto a foil lined baking sheet and cook at 375 degrees for 15 minutes. (Keep an eye on it after about 10 minutes). Allow to cool for a few minutes and slice.
This is really delicious with spaghetti, lasagna, etc. (Or if you are me, you can make a meal out of just this!)
MOM'S CHEESE BREAD
- 1 Loaf french bread sliced lengthwise
- 3 Tablespoons Green onions chopped
- 2 cloves Garlic minced
- 1/4 cup Bell pepper finely chopped
- 1 cup Cheddar cheese grated
- 3/4 cup Mayonnaise
- Preheat oven to 375 degrees.
- Mix all the ingredients together in a small bowl, then spread out on sliced french bread.
- Place bread onto a foil-lined baking sheet and cook at 375 degrees for 15 minutes. (Keep an eye on it after about 10 minutes).
- Allow cooling for a few minutes and slice.