The Fizzy Popcorn Casserole Disaster
What Started it all:
Extra fizzy pepsi, popcorn salt! (No Extra Ingredients, all cooked in a crispy casserole, Gordon Ramsey is terrified to be cooking such a kiddie abomination)
What in the name of culinary sanity are we doing here? A casserole made from extra fizzy Pepsi and popcorn salt? This is not a Michelin-star dish, but sometimes you just have to throw caution to the wind and embrace the madness. Let’s see if we can turn this kiddie abomination into something slightly more palatable—if that’s even possible.
Ingredients
- 1.5 liters of extra fizzy Pepsi
- 2 cups of popcorn salt
- 7 cups of day-old bread, torn into pieces
- 3 cups of shredded cheese
- 1 cup of crushed pretzels
Instructions
- Preheat your oven to 180°C (350°F) because we need to actually cook this monstrosity.
- In a large mixing bowl, combine the torn bread and crushed pretzels. This is our base—make it sturdy!
- Pour in the extra fizzy Pepsi slowly. We’re looking for a soggy texture, not a swimming pool!
- Add in the popcorn salt. Yes, ALL of it. We’re aiming for flavor here, even if it’s questionable.
- Mix everything together with your hands—get in there! Don’t be afraid to get messy, but for heaven's sake, wash your hands afterward!
- Transfer your mixture into a large casserole dish. Spread it out evenly, and make it look somewhat presentable—don’t just dump it in!
- Sprinkle the shredded cheese on top. This is our last-ditch effort to make this dish remotely enjoyable.
- Pop it in the oven for about 25-30 minutes, or until the cheese is bubbly and golden. Keep an eye on it; we don’t want it to burn to a crisp!
- Once it’s out of the oven, let it cool for a few minutes. Don’t dive in right away; you’ll burn your mouth off!
There you have it! A fizzy popcorn casserole that’s more of a culinary experiment than a gourmet dish. Serve it up, and brace yourself for the reactions. It might just surprise you—or it could be a complete disaster. Either way, cooking should be fun, so enjoy the chaos!