There are some suppers that come from hard times and stay around because they are simply good, and this old-fashioned saltines garrison is one of them. It is the kind of thrifty oven bake a Midwestern grandmother could stretch to feed a full table, built from pantry staples, a little cheese, and a bit of kitchen know-how. When the weather turns cool and folks start wanting something warm, filling, and familiar, this humble casserole comes out of the oven with a golden top and a soft, creamy middle that tastes like comfort itself.
Serve this bake with simple sides that let its rich, savory flavor shine. A pot of green beans, stewed tomatoes, buttered corn, or a crisp cabbage slaw all make fine partners, and if you are feeding hungry people, a platter of sliced ham or sausage rounds it out nicely. For supper on a chilly evening, a cup of vegetable soup or tomato soup beside it feels especially homey.
Oven Baked 6-Ingredient Saltines Garrison
Servings: 8
Ingredients
2 sleeves saltine crackers, crushed
4 tablespoons butter, melted
2 cups milk
4 large eggs, beaten
2 cups shredded cheddar cheese, divided
1/2 teaspoon black pepper
Directions
1. Heat the oven to 350°F and lightly butter a 9x13-inch glass baking dish.
2. In a large bowl, mix the crushed saltines with the melted butter until the crumbs are evenly coated.
3. Spread half of the cracker mixture into the prepared baking dish, then sprinkle on 1 cup of the shredded cheddar.
4. In the same bowl or a separate one, whisk together the milk, beaten eggs, and black pepper until smooth.
5. Pour the milk mixture evenly over the cracker and cheese layers, then top with the remaining cracker mixture and the remaining 1 cup of cheese.
6. Bake for 35 to 40 minutes, until the center is set and the top is golden brown. Let it rest for 10 minutes before cutting into thick squares and serving.
Variations & Tips
Add Onion: If you want a little more savory flavor, stir 1/4 cup of very finely chopped onion into the milk and egg mixture. It gives the bake a deeper old-fashioned casserole taste without changing its thriftiness.
Try a Different Cheese: Colby, Monterey Jack, or a mix of cheddar and mozzarella all work well here. Sharp cheddar gives the most flavor, but a milder cheese makes it especially kid-friendly.
Make It Heartier: To turn this into more of a full supper dish, add 1 to 1 1/2 cups of cooked chopped ham, browned sausage, or shredded chicken between the layers. That is a good way to use up leftovers from the icebox.
Watch the Salt: Since saltines and cheese both bring salt to the dish, taste before adding any extra seasoning. A little black pepper is usually all it needs.
Let It Rest Before Slicing: This is one of the best little tricks for a neat serving. A short rest after baking helps the custardy center firm up so you can cut clean squares instead of spooning out a soft heap.