Old-Fashioned Apple and Cheese Casserole

My Old-Fashioned Apple and Cheese Casserole fills the kitchen with the most wonderful scent of baked fruit and bubbling cheese. You walk in and instantly feel that autumn warmth settling into your bones.

This Apple and Cheese Casserole came to me from my mother’s recipe box, written on a card stained with years of kitchen love. I never thought much of mixing sweet apples with sharp cheddar until that first golden, bubbly bite changed everything.

What makes this Apple and Cheese Casserole a keeper for years to come

The magic happens when those tart apple slices soften just enough while the cheese forms this beautiful golden crust on top. I love how the sweetness and tang balance each other perfectly in every single spoonful.

You get that comfort food feeling without any of the fuss. My family asks me to make this whenever the weather turns cool, and honestly, I understand why.

Try serving it alongside the best glazed apple cinnamon rolls for a cozy breakfast spread. The flavors work beautifully together, and you can even use it as a filling for apple slices peanut butter sandwich the next day.

What goes into my Old-Fashioned Apple and Cheese Casserole

• 6–7 medium tart apples, peeled and sliced – Granny Smith or Honeycrisp work best; tartness balances the sweetness
• 1 cup sharp cheddar cheese, freshly grated – avoid pre-shredded for best melting
• 3/4 cup granulated sugar – adds just enough sweetness
• 1/2 cup all-purpose flour – forms a crisp crumb topping
• 1/4 cup unsalted butter, cold and cubed – cold butter = flaky topping
• 1/4 teaspoon salt – enhances flavor
• 2 tablespoons fresh lemon juice – prevents browning, adds brightness
• 3 tablespoons water – helps apples cook evenly

Look for firm apples that hold their shape when baked. Soft varieties turn into mush, and nobody wants that. The Apple and Cheese Casserole needs those distinct apple pieces to shine through.

How I Make This Old-Fashioned Apple and Cheese Casserole

1. Heat your oven to 375°F and butter a 9×13 inch baking dish. I always use real butter here because margarine just tastes flat against those bright apple flavors.
2. Toss the sliced apples with lemon juice and water in a large bowl. Work quickly once you peel them. Those apple slices turn brown faster than you’d think, and presentation matters.
3. Mix the sugar, flour, and salt in a medium bowl until well combined. I use a fork to break up any lumps that might be hiding.
4. Cut the cold butter into small cubes and work it into the flour mixture using a pastry cutter. You want coarse crumbs that look like rough breadcrumbs. This takes about 3-4 minutes of steady cutting.
5. Stir the grated cheese into the crumb mixture until evenly distributed. The cheese should coat the flour mixture nicely without clumping together.
6. Arrange the apple slices in your prepared baking dish in a single, even layer. Don’t worry about making it look perfect. Rustic works just fine for this Apple and Cheese Casserole.
7. Sprinkle the cheese and flour mixture over the apples, pressing down gently with your fingers. I like to make sure every apple slice gets some topping love.
8. Bake for 35-40 minutes until the top turns golden brown and you can hear gentle bubbling around the edges. Your kitchen will smell incredible by minute 20.
9. Let the casserole rest for 8-10 minutes before serving. This cooling time lets the cheese set up just right so it doesn’t run all over your plate.

My personal tricks for the best Apple and Cheese Casserole

Keep that butter as cold as possible before cutting it into the flour. I sometimes even pop the cubed butter back in the freezer for 5 minutes if my kitchen runs warm.

Choose apples that feel firm when you press them gently. Soft spots mean mushy casserole, and we want those beautiful apple slices to hold their shape through baking.

Don’t skip the resting time after baking. I know it smells incredible and you want to dive right in, but those extra minutes make all the difference. The Apple and Cheese Casserole holds together so much better when you let it settle.

Can I make this Apple and Cheese Casserole ahead of time?

You can assemble everything up to 4 hours before baking and keep it covered in the refrigerator. Just add an extra 5-8 minutes to the baking time since it starts cold.

The flavors actually develop nicely when it sits for a bit.

Old-Fashioned Apple and Cheese Casserole

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• Author: Amelia Bryan
• Total Time: 50 minutes
• Yield: 6-8

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Description

A classic comfort casserole that combines sweet apples with sharp cheddar cheese for the perfect balance of flavors.

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Ingredients

• 6–7 medium tart apples, peeled and sliced
• 1 cup sharp cheddar cheese, freshly grated
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 2 tablespoons fresh lemon juice
• 3 tablespoons water

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Instructions

1. Preheat oven to 375°F and butter a 9×13 inch baking dish.
2. In a large bowl, toss sliced apples with lemon juice and water until well coated.
3. In a medium bowl, combine sugar, flour, and salt.
4. Cut cold butter into small cubes and work into flour mixture using a pastry cutter until mixture resembles coarse crumbs.
5. Stir grated cheese into the crumb mixture until evenly distributed.
6. Arrange apple slices in prepared baking dish in a single layer.
7. Sprinkle cheese mixture evenly over apples, pressing down gently.
8. Bake for 35-40 minutes until top is golden brown and edges are bubbling.
9. Let rest for 8-10 minutes before serving.

Notes

Keep butter cold for the best crumb texture. Use firm, tart apples to prevent mushiness. Grating your own cheese ensures better melting than pre-shredded varieties.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

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What type of cheese works best?

Sharp cheddar gives you that beautiful contrast with the sweet apples, but I’ve also had lovely results with aged Gruyère or even a good white cheddar.

Stay away from mild cheeses because they get lost against all those apple flavors.

How do I store leftovers?

Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave for about 45 seconds, or warm the whole dish in a 350°F oven for 15-20 minutes. The texture stays surprisingly good.

Can I freeze this casserole?

I’ve frozen it both baked and unbaked with good results. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.

The times I enjoy my Old-Fashioned Apple and Cheese Casserole most

Sunday dinners call for this casserole more than anything else. I serve it alongside roasted chicken or beef, and it bridges that gap between side dish and comfort food perfectly.

Holiday mornings work beautifully too. The Apple and Cheese Casserole feels special enough for company but simple enough that I’m not stressed in the kitchen.

My guests always ask what makes it taste so good, and I love sharing this old family favorite.