Easy Welsh Rarebit

9 Reviews Add a Pic
  • Prep

    2 m
  • Cook

    10 m
  • Ready In

    12 m

“This easy dish makes a great snack or appetizer. Serve over toasted white or rye bread.”

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Adjust Servings

Original recipe yields 4 servings



  1. Pour the cheese soup and milk into a saucepan and warm over low heat, stirring to blend. Mix in the beer, Worcestershire sauce and cayenne pepper. Serve over toasted bread.

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Reviews (9)

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I really wanted to like this recipe. I was craving Welsh Rarebit and didn't feel like dragging out Joy of Cooking and the double boiler. I bought the famous red and white can of Cheddar Cheese Soup (I should know better, canned soup recipes never work for me) and made the recipe as written. It didn't taste good. I added more beer, more worchestershire sauce, still not good. I put in more cayenne, some grated extra sharp cheddar and still no. The cheese soup seemed to swallow everything I put in it and kill the flavors. Finally, I put in some garlic powder and some dijon mustard and that made it taste not so bad (but not like Welsh Rarebit). I put some on toast with LOTS of grated extra sharp cheddar and broiled it until bubbly. I ate it, but next time I'll stick with J of C and the double boiler.



As personal preference, we grated even more cheddar cheese over the top once the rarebit was on toast, and it turned out quite well! Our only problem with it was that it was just a little bit salty...otherwise no complaints, and we followed as is.



sorry, but this recipe tasted like i was dipping my bread in warm beer- it overpowered everything! It was probably my fault- we used Harp which is a pretty strong beer (its all we had around), so Im sure it would be better with a lighter beer...

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Amount Per Serving (4 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 13.7 g
  • 4%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 637 mg
  • 25%

Based on a 2,000 calorie diet



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Quick and Easy Cheese Bread