This is one of our favorite recipes. Was given to me by a friend in St. Louis some years ago.

Been making that recipe for many many years!!

I have always doubled, as it is great even cold, as a leftover. Especially when you get a hankering for it in the middle of the nite, and standing with refrig door open and eating :o)

One thing I found is to always grate your own cheese.

And I use saltine crackers! Just the way I have always done.

I have made that several times for a "funeral lunch"...seems almost no one had eaten it before...thought it was the most exotic thing ever! LOL!
Yep an old favorite with me too.
Linda C

I prefer it made with saltine crackers, also. It's delicious either way!

I reckon this is one of those "secret" recipes that have been shared around for a long time.

I first learned it at a duck hunting camp in Stuttgart, Arkansas, quite a few years back, and have been making it ever since. Everyone we serve it to for the first time is enthused, and has to have the recipe.

I've made it with Ritz, with Saltines (which is how I learned it), and with wheat crackers. It's all good. And, like Glenda, I usually double it.

I just read an article about this recipe. A man used to make this for all his potluck dinners at his church for years and years. When he passed away and the church held his funeral they inserted the recipe in the funeral bulletin so everyone could make it and remember him as it was the hit of the potluck dinners.