Dilly Casserole Bread

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Quick Bite

Dilly Casserole Bread is a no-knead dill bread made with cottage cheese, onion, dill seed or dill weed, and yeast, then baked in a casserole dish. It is soft, savory, herby, and very 1960s in the best possible way.

History

Dilly Casserole Bread has a clear Nebraska connection through Leona Schnuelle, a Nebraska farm wife who won the 1960 Pillsbury Bake-Off with the recipe. The bread stood out because it was flavorful, easy, and did not require kneading.

The recipe fit its era beautifully. Mid-century home bakers loved practical recipes that used accessible ingredients in clever ways, and this one used cottage cheese to make the bread moist and tender. Dill gave it a distinctive savory flavor, while the casserole dish made it less fussy than traditional loaves.

Pillsbury helped spread the recipe nationally after the Bake-Off win. It became the kind of bread that appeared at luncheons, church suppers, family dinners, and recipe-card collections.

Today, Dilly Casserole Bread feels charmingly retro, but it still works. It is excellent toasted, served with soup, sliced beside barbecue, or eaten warm with butter.

Fun Facts

• The recipe won the 1960 Pillsbury Bake-Off.
• Cottage cheese helps make the bread moist and tender.
• It is baked in a casserole dish instead of a standard loaf pan.

Where to Try

Make It at Home from the Classic Bake-Off-Style Recipe Home kitchen
Dilly Casserole Bread is mostly a home-baking and recipe-card classic, not a regular restaurant item. This is the most reliable way to experience it properly: warm, savory, and fresh from the casserole dish.

Nebraska Church Suppers and Community Meals Nebraska
The bread feels right at home with potluck casseroles, soups, salads, and mid-century family recipes.

Serve It with Nebraska Beef or Barbecue Anywhere
Its dill-and-onion flavor makes it a great side for grilled meats, stews, chili, or summer cookouts.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Dilly Casserole Bread Makes: 1 round loaf Prep: 20 minutes, plus rising Cook: 35–45 minutes Difficulty: Easy Style: Nebraska / Retro No-Knead Dill Bread

Ingredients

• 1 package active dry yeast, 2 ¼ teaspoons
• ¼ cup warm water
• 1 cup cottage cheese
• 2 tablespoons sugar
• 1 tablespoon dried minced onion
• 1 tablespoon butter
• 1 teaspoon dill seed or dill weed
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 large egg
• 2 ¼ to 2 ½ cups all-purpose flour
• Melted butter and coarse salt, optional for topping

Instructions

1. Bloom the yeast: Stir yeast into warm water and let it stand until foamy.
2. Warm the cottage cheese: Warm the cottage cheese gently until lukewarm, not hot.
3. Mix the wet ingredients: In a large bowl, combine cottage cheese, sugar, onion, butter, dill, salt, baking soda, egg, and yeast mixture.
4. Add flour: Stir in flour gradually until a stiff batter forms.
5. First rise: Cover and let rise in a warm place until doubled, about 1 hour.
6. Stir down: Stir the dough down.
7. Fill the dish: Spoon it into a greased 1 ½- to 2-quart casserole dish.
8. Second rise: Cover and let rise again until light, about 35 to 45 minutes.
9. Bake: Bake at 350°F for 35 to 45 minutes, until golden and cooked through.
10. Finish: Brush with melted butter and sprinkle lightly with coarse salt if desired.

Traditional note: To make it more traditional, use cottage cheese, dried onion, dill seed, and a casserole dish. Keep it no-knead and serve it warm with butter.

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