Tag: dijon

Honey Mustard Chicken Made With Pantry Staples
This honey mustard chicken is a busy weeknight staple, with a sweet-tangy sauce that turns chicken breasts into a family favorite in no time. It comes together with simple pantry ingredients and bakes in one dish for easy cleanup.
Flavor: Chicken breasts with a sweet and buttery honey mustard sauce that bakes into the pan juices and has a tangy finish.

Skill Level: It’s so easy, just a one-bowl sauce, one baking dish, and the oven does the work.

Time-Saving Tip: Mix the sauce while the oven preheats, or assemble everything up to 4 hours ahead and allow it to marinate for an easy make-ahead dish.

Serving Suggestions: Great over rice, mashed potatoes, or alongside Parmesan roasted broccoli to catch the extra sauce.
Honey Mustard Chicken Ingredients
- Chicken Breasts: Pound to even thickness for even baking. Thighs work too and stay extra juicy, just a
- dd a few minutes of cooking time as needed.
- Butter: Helps the sauce turn smooth and rich; unsalted butter lets you season the dish to taste.
- Honey: Mild honey keeps the sauce balanced; hot honey adds some heat as well as sweetness.
- Mustard: Use your favorite mustard. Dijon adds tang and depth, and whole-grain adds texture. Adding a little yellow mustard keeps the flavor classic and balanced.
- Apple Cider Vinegar: Brightens the sauce and balances the sweetness. Lemon juice or white wine vinegar work in a pinch.
How to Make Honey Mustard Chicken
1. Pound chicken to even thickness and season (full recipe below).
2. Make the sauce and pour it over the top of the chicken in a casserole dish.
3. Bake uncovered until the chicken reaches 165°F in the thickest part.
Before serving, let the chicken rest for 5 minutes, then spoon the pan sauce over the top.
Pound the thickest end of the chicken breast so the chicken cooks at the same rate.

Pat dry with a paper towel before seasoning so the spices stick and the sauce clings better.

If the sauce tastes too sweet, add an extra teaspoon of apple cider vinegar. If the sauce tastes too tangy, adjust with a small drizzle of honey.

Use an instant-read meat thermometer and pull the chicken out of the oven when the internal temperature reaches 165°F in the thickest part.

For extra sauce, double the sauce ingredients and bake in a slightly larger dish.
Leftovers Worth Saving
- Fridge: For meal prep, store leftover chicken and sauce in airtight containers for up to 4 days.
- Freeze: Freeze cooled chicken with sauce for up to 3 months.
- Reheat: Warm gently in the microwave with a little extra sauce, or reheat covered in the oven at 325°F until heated through.
- Leftover Ideas: Slice into wraps, grain bowls, salads, or tucked into a toasted sandwich with lettuce and pickles.
Perfect Pairings for Honey Mustard

Did you make this Honey Mustard Chicken? Leave a comment and rating below.
Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Preheat the oven to 400°F. Lightly grease a 2.5 to 3-quart baking dish.

Pound the thickest part of each chicken breast so they are even in thickness. Pat dry.

Season both sides with salt, pepper, and garlic powder and place in the prepared baking dish.

To make the sauce, melt the butter in a small bowl. Whisk in honey, Dijon, yellow mustard, apple cider vinegar, and thyme. Pour the sauce over the chicken.

Bake uncovered 20-25 minutes or until the chicken reaches 165°F in the thickest part.

The chicken can be prepared as directed in the pan and refrigerated to marinate up to four hours if desired.

Calories: 255 | Carbohydrates: 19g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 633mg | Potassium: 463mg | Fiber: 1g | Sugar: 18g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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February 18, 2026
Justin Bieber Holds Hailey AND Kendall Jenner In Tight Embrace During Concert! Look! – Perez Hilton

Sometimes you just need a hug!

On Saturday night, Justin and Hailey Bieber were spotted attending the Dijon concert in San Diego… But they weren’t alone. Kendall Jenner was right there with them — VERY up close and personally! On Sunday, celebrity gossip account Deuxmoi shared footage on Instagram of the trio from an intimate moment: Hailey and Kendall stood side-by-side as Justin wrapped his arms around both of them from behind and hugged them TIGHT while swaying to the music! See (below):

Ooooooh, now this is inneresting!

It’s been long speculated that J.B. and Kenny used to date… or at the very least hook up! The supermodel has denied such rumors in the past, claiming that the Canadian pop star is nothing more than “a longtime friend of our family,” but fans couldn’t help but raise an eyebrow.

On social media, users wrote things like:

“This is so weird since he used to hook up with Kendall.”

“Throuple.”

“Weird. Awkward. And oh, weird.”

“Sister wife vibes”

“Justin with his wife and hailey’s wife”

“The ex & the current”

“It’s giving 3-way and that make sense.”

Related: Hailey Responds To Rumors She’s Now Managing Justin’s Career!

Others, however, rushed to the trio’s defense:

“These comments are so weird to me. Let people be happpyyyyy”

“friendship/relationship goals. I love this so much for them.”

“Let them live, it’s 2025..”

“Kendall is so pretty. This isn’t weird y’all, they are just all friends and have been for a long time. I’d want my husband to have good relationships with my best friends as well.”

“Everyone needs to relax and let the kids have fun.”

“The most photogenic group hug ever”

“Welp I might be in the minority here but I think this is cute and loving”

A third camp of netizens speculated that the group was perhaps under the influence — hence the touchey-feeliness:

“Rollin’ with the homies lol”

“Tell me you’re on molly without telling me you’re on molly”

“I don’t even care what he’s on — I’m just happy to see him looking relaxed & being nice to Hailey”

“The most obvious rolling behavior ever”

“Ahhhh drugs.”

“Oh they rollin rollin”

At the end of the day, these three have been friends for YEARS. But we’ll leave it up to you, Perezcious readers. What are YOUR thoughts on this three-way hug? Let us know in the comments down below!

[Images via Justin Bieber, Hailey Bieber, & Kendall Jenner/Instagram]

Perez Hilton

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October 26, 2025
Carrot Salad

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Holly Nilsson

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August 29, 2025
30 Minute Meal Plan #5

Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!

Holly Nilsson

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October 31, 2024
Italian Chicken
Italian chicken is a fast and flavorful one-pan dinner.

Chicken breasts and potatoes are tossed in a flavorful Italian seasoning and roasted alongside veggies for a full meal on just one pan.

Savory and super easy, you’ll be making this dish on repeat!
Easy Preparation: Simple steps and minimal prep make it easy to follow.

One-Pan Meal: Everything cooks together on a single baking sheet, making cleanup a breeze!

Healthy Ingredients: Includes lots of vegetables like zucchini, cherry tomatoes, and red peppers.

Delicious: Most importantly, this meal is delicious.
What You’ll Need For Italian Chicken

Chicken: Boneless, skinless chicken breasts are ideal for this recipe. You can also substitute with chicken thighs or drumsticks.

Potatoes: I use baby potatoes cut in half. You can also use larger potatoes cut into 1-inch chunks. There is no need to peel the tomatoes.

Vegetables: Zucchini, cherry tomatoes, and red peppers add color and flavor. Feel free to add other veggies like sliced mushrooms or broccoli.

Marinade: A mix of Dijon mustard, red wine vinegar, and Italian dressing mix creates a flavorful marinade.

Seasonings: Olive oil, Parmesan, salt, and pepper give the dish so much flavor!

Variations
- Replace the chicken with Italian sausage, shrimp, or pork tenderloin.
- Add different herbs and seasonings like fresh parsley, oregano, basil, or thyme.
How to Make Italian Chicken
1. Season: Toss the chicken with the marinade. Season the potatoes per the recipe below.
2. Bake: Add the chicken and potatoes to a sheet pan and bake for 15 minutes.
3. Add veggies: Season the veggies and add to the baking sheet. Bake until tender.
Storing Leftovers
- Keep leftover Italian chicken in an airtight container and store it in the fridge for up to 3-4 days.
- Freeze portions in zippered bags for up to 4 weeks. Add extra parmesan cheese to revive the flavor!
Sheet Pan Favorites

Did you make this Italian Chicken? Leave a rating and a comment below.
Italian Chicken

Italian chicken is marinated in a flavorful blend of Dijon and Italian seasoning, then roasted with fresh vegetables for a delicious and easy meal.

Prep Time 20 minutes

Cook Time 40 minutes

Rest Time 5 minutes

Total Time 1 hour 5 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.

In a bowl or resealable bag combine 2 tablespoons olive oil, 1 tablespoon Italian dressing mix, red wine vinegar, and dijon. Add the chicken and toss to coat. Allow to marinate while preparing the vegetables.

Cut potatoes in half. Toss with 1 tablespoon oil, Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon pepper (or to taste). Spread on the baking sheet and bake for 15 minutes.

Meanwhile, in a large bowl toss together cherry tomatoes, zucchini, red pepper, whole garlic cloves, the remaining Italian dressing mix, and 1 tablespoon of olive oil.

Place the chicken on the baking sheet with the potatoes and arrange the vegetables around the chicken.

Bake for 18-25 minutes or until the chicken breasts reach an internal temperature of 165°F.

Rest the chicken for 5 minutes before slicing.

Leftover Italian chicken can be stored in the fridge in an airtight container for up to 4 days.

Calories: 400 | Carbohydrates: 31g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1010mg | Potassium: 1281mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1448IU | Vitamin C: 89mg | Calcium: 67mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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August 25, 2024
Easy Kale Salad with Fresh Lemon Dressing
A fresh salad is a perfect lunch or side for almost any meal.

This easy kale salad is packed with fresh veggies and lots of crunch for in a simple homemade lemon dressing.

A Family Pleasing Kale Salad Recipe

This kale salad recipe is quick and easy.
- Kale salad can be made ahead – prep it the night before and pack it in lunches the next day.
- Unlike tossed salad, I love how leftover kale salad (even with dressing) can be kept in the fridge without getting soggy!
- The zesty homemade lemon dressing takes just minutes to prep and is so much better than store-bought.
How to Prepare Kale for Salads

Kale is ideal to prep ahead for salad and sandwich greenery because it holds up like a champ in the fridge – it stays fresh without wilting! Prepare kale quickly over the weekend, and it will keep fresh and crisp all week long.
1. Rinse the kale leaves in cold water.
2. Remove the thick stem by pulling off the leaves.
3. Spin dry in a salad spinner or shake dry and dab with a kitchen towel.
4. Massage the kale; more on that below.
How to Massage Kale

Say what?! Massage the kale. Massaging kale releases some of its bitterness and helps tenderize or soften it for salads. You can skip this step, but I’d say try it at least once. It changes the texture and flavor of the salad. I use curly kale but have also used dinosaur kale in this recipe.
1. Tear or chop the washed kale into bite-sized pieces, then sprinkle with a pinch of salt.
2. Next, drizzle a tiny bit of olive oil on your hands. Pick up some of the kale and rub it, massaging the leaves until they darken in color and become tender.
I swear that a massaged kale salad tastes a million times better—we wouldn’t prep kale any other way! If you prefer to massage your kale without oil, try a little fresh-squeezed lemon juice instead!

How to Make Kale Salad with Cranberries

This is one of the best kale salad recipes around! It has cranberries, almonds, and a quick and fresh lemon dressing.
1. Wash and massage the kale per the recipe below.
2. Prep remaining ingredients and add to a large bowl.
3. Place dressing in a jar and give it a shake (or whisk in a bowl). Toss with the salad.
Variations

This is a raw kale salad with cranberries and many other tasty mix-ins. I chose to add carrots, broccoli, red onion, dried cranberries, cheese, sliced almonds, and sunflower seeds, but get creative!
- Replace cranberries with raisins or other dried or fresh fruit like apples!
- I used cheddar cheese, but feta cheese, parmesan, or goat cheese would work well too.
- Swap out almonds for other nuts like pecans or walnuts.
- Make it a meal and top with cooked chicken, steak, grilled shrimp, or salmon.
- Skip the meat and sprinkle with your fave grain like quinoa or add in chickpeas.
More Kale Recipes

Leftover kale can be stirred into pasta, blended into pesto, and even baked into crispy kale chips if the craving strikes! The possibilities are endless. I even love a little kale on my pizza when I have it handy.

Did you make this easy Kale Salad? Leave us a rating and a comment below!
4.98 from 296 votes↑ Click stars to rate now!
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Easy Kale Salad with Fresh Lemon Dressing

This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch!

Prep Time 20 minutes

Total Time 20 minutes

Cook ModePrevent your screen from going dark

Dressing:

Combine dressing ingredients in a lidded mason jar and shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!

Salad:

Massage the chopped kale with olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!

In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about ⅓ of the dressing over the salad. Toss to coat and add extra dressing, to taste.

Optional: I like to add poppy seeds to my salad dressing on occasion to give it a lemon poppyseed vibe – feel free to follow suit!
Nutritional information does not include cheese and other optional ingredients

Calories: 334 | Carbohydrates: 19g | Protein: 9g | Fat: 26g | Saturated Fat: 3g | Sodium: 315mg | Potassium: 744mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9985IU | Vitamin C: 146.3mg | Calcium: 192mg | Iron: 2.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Jennifer Laughlin

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April 23, 2024
Roasted Rack of Lamb Recipe
When something extra special for dinner is called for, reach for this rack of lamb recipe.

With Dijon mustard, rosemary, and garlic this rack of lamb is oven-roasted to juicy, tender perfection.

Enjoy this elegant dish with roasted potatoes and homemade mint sauce.

Ingredients For Roasted Rack of Lamb

Rack of lamb is savory and flavorful – yet relatively easy to make.

Rack of Lamb – The rack comes from the rib section of a young lamb and includes a layer of fat surrounding the rib bones and tender medallions of meat. A full rack from both sides of the animal will have 16 portions, while a half rack serves 8. Select the size that suits your needs, (or the size of your cooking vessel). The rack is cooked whole and then cut apart when serving.

Seasoning Rub – Dry rosemary and thyme are added to the butter, garlic, and Dijon mustard rub. Stir in alternative herbal blends with the rub if you desire.

How to Cook a Perfect Rack of Lamb

Prep the lamb:
1. In a small bowl, combine the oil, herbs, and garlic (recipe below).
2. Trim the fat away from the lamb, leaving a thin layer.
3. In an oven-proof skillet, brown the lamb on all sides.
Roast the lamb:
1. Brush the lamb with mustard and coat it with the herb mixture.
2. Place the lamb, fat side up, back into the skillet and oven-roast until the internal temperature reaches 125° for medium rare.
3. Transfer to a plate and rest for 15 minutes before cutting.
Tips for the Best Lamb
- Don’t trim away all the fat. Leave a thin layer to keep the lamb moist.
- For the best flavor, don’t overcook. Use a meat thermometer, and keep in mind that the lamb will continue to cook as it rests.
- For medium to medium well, remove the lamb when it reaches an internal temperature of 140.°
- Let the meat rest for at least 10 minutes before cutting, to ensure the juices are retained.
More Elegant Entrees

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Herbed Rack of Lamb

Seasoned and then roasted until juicy and tender, this Rack of Lamb recipe is an easy yet impressive entree!

Prep Time 20 minutes

Cook Time 40 minutes

Rest Time 15 minutes

Total Time 1 hour 15 minutes

Preheat the oven to 400°F and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper.

In a small bowl, combine butter, 2 tablespoons oil, garlic, parsley, rosemary, thyme and ¼ each teaspoon salt and pepper

Trim the fat on the lamb to a very thin layer and pat the racks of lamb dry with a paper towel. Season with 1 teaspoon each salt and pepper.

In a large ovenproof skillet, heat 1 ½ tablespoons oil medium-high heat until smoking. Add one rack of lamb and brown for 3 minutes on each side. Repeat with the remaining lamb and let the racks cool for 5 minutes.

Brush the racks of lamb with mustard and coat the lamb with the butter herb mixture, gently pressing to adhere.

Place the lamb, fat side up, on the prepared baking sheet and roast for 14 to 18 minutes or until the internal temperature reaches 125°F for medium-rare.

Remove from the oven and transfer to a plate. Let rest for at least 15 minutes before cutting between the bones to separate.

*Remove the lamb from the fridge 30 minutes before preparing
Store leftovers in a container with a tight-fitting lid in the fridge for up to 3-4 days. Reheat under the broiler just until heated through.

Calories: 561 | Carbohydrates: 1g | Protein: 19g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 530mg | Potassium: 269mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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March 28, 2024
Copycat Honey Baked Ham
This copycat honey-baked ham recipe is a delicious twist on our favorite brown sugar glazed ham!

This honey-baked ham is easy! A spiral-cut ham is brushed with a sweet honey glaze and baked to perfection for a tender, sticky-sweet finish!

Spiral ham is great for Easter or Christmas, and it’s also perfect as a Sunday supper.

This post, including the recipe, is not associated with nor endorsed by The Honey Baked Ham Company, LLC. This post is not for a product or service. Honey-baked ham in this post refers only to a copycat recipe for ham baked with honey.

Ingredients for Honey-Baked Ham

A tender glazed ham is always on our holiday table – it’s easy to make with ingredients you have on hand.

Ham – This copycat honey-baked ham recipe starts with a spiral ham that is already sliced and ready to bake. If using a ham that is not spiral cut, I would suggest scoring the ham before baking.

Glaze – The glaze is what makes this recipe next level. It’s a simple mixture of honey, butter, brown sugar, and some add-ins for flavor.

Variations
- Swap out the honey with maple syrup for maple glazed ham.
- Add a splash of orange juice or pineapple juice to the glaze if you’d like.
- This recipe calls for a pinch of ground cloves (whole cloves won’t work); you can substitute other warm spices like cinnamon.
How to Cook Honey-Baked Ham
1. Place the ham cut side down in a rimmed baking pan and cover with foil. Bake until the ham reaches 135°F per the full recipe below.
2. Brush the ham with the glaze mixture and turn the oven up to 425°F to caramelize the glaze. Remove the ham from the oven when the temperature reaches 140°F.
3. Rest for about 20 minutes before serving.
Serve with scalloped potatoes, ambrosia salad, and our favorite sweet potato casserole!

Copycat honey baked has an easy ham glaze with honey and a bit of brown sugar. The glaze gets beautifully caramelized on the ham… and on your pan! Since the glaze can be sticky, line the baking pan with thick foil (or no-stick foil) for easy cleanup.

How Long to Cook a Spiral Ham

A spiral ham is usually fully cooked and needs heating (double check on the package you buy). A lower temperature allows the ham to cook through and become tender and juicy. If the temperature is higher, the edges can dry out before the center is warm.
- A fully cooked spiral ham will take about 13-17 minutes per pound in a 325°F oven.
- A partially cooked ham needs longer, about 20 minutes per pound when roasting.
Check the label on your ham to ensure it is fully cooked for the recipe below. Ham should be cooked to an internal temperature of 140° F with a thermometer like this one.

Storing Leftover Ham

You can buy ham well before you bake it! Keep an eye open for sales because ham can often be stored in the refrigerator for a month or more before cooking – double check the best-before date on the package.

More Ham Recipes You’ll Love

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Copycat Honey Baked Ham

This honey baked ham copycat recipe is tender and juicy with a delicious honey glaze.

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Preheat the oven to 325°F.
Remove the packaging and plastic disk from the bottom of the ham and discard. Place ham in a shallow roasting pan, cut side down, and cover the ham and pan with foil.
Bake for 12 to 16 minutes per pound until it reaches an internal temperature of 135°F.
While the ham is baking, in a small bowl combine honey, butter, brown sugar, Dijon mustard, garlic powder, and cloves. Mix well.
Once the ham reaches 135°F, remove it from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze, I recommend 2 to 3 coats of glaze.
Return to the oven and cook uncovered for 15 to 20 minutes or until ham reaches 140°F and the glaze is browned.
Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

The shapes and sizes of ham can vary, to get the best results, use a thermometer to ensure your ham reaches 140°F but doesn’t overcook. Cloves can be substituted with pumpkin pie spice, cinnamon, or other warm spices. The glaze should be added toward the end so it doesn’t burn. Broil the ham for a few minutes if desired. Nutritional information is an estimate and can vary.

Calories: 331 | Carbohydrates: 10g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 1363mg | Potassium: 334mg | Sugar: 10g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Ham, Main Course, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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March 22, 2024
Reuben Casserole
Mac & cheese meets Reuben sandwich in this creamy casserole!

Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.

A Favorite Twist on a Reuben
- A Reuben casserole is pure comfort food with all of the flavors of a classic Reuben sandwich in a warm, bubbly bake.
- This casserole is easy to make from scratch.
- Prepare this dish in advance and store it in the fridge for ready-to-bake weeknight meal..
- Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
Ingredients in Reuben Casserole

Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.

Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.

Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.

Variation

You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!

How To Make Reuben Casserole
1. Cook onions and leftover corned beef (or ham in a pinch) in butter per the full recipe below.
2. While the onions are cooking, prepare the cheese sauce.
3. Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy Swiss cheese sauce.
4. Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.
TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.

Once it comes out of the oven, garnish with chopped dill pickles!

Leftovers

Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.

Add a splash of milk while reheating if you’d like it to be creamier.

More Corned Beef Faves

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Reuben Casserole

Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Preheat the oven to 375°F.

Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.

Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.

For the Cheese Sauce

Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.

Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.

Remove from the heat and stir in the swiss cheese until melted.

To Assemble

In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.

Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.

Bake uncovered for 18-22 minutes or until hot and bubbly.

For a milder Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.

Corned beef can be replaced with ham.

Cabbage can be replaced with leftover cooked cabbage or

Pasta can be replaced with 3 cups of cooked potatoes. Place warm cooked potatoes in the bottom of the baking dish. Fry the cabbage with the corned beef and onions. Once tender layer the corned beef mixture over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.

Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.

Calories: 458 | Carbohydrates: 44g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 689mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 24.1mg | Calcium: 309mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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March 3, 2024
Reuben Casserole
Mac & cheese meets Reuben sandwich in this creamy casserole!

Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.

A Favorite Twist on a Reuben
- A Reuben casserole is pure comfort food with all of the flavors of a classic Reuben sandwich in a warm, bubbly bake.
- This casserole is easy to make from scratch.
- Prepare this dish in advance and store it in the fridge for ready-to-bake weeknight meal..
- Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
Ingredients in Reuben Casserole

Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.

Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.

Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.

Variation

You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!

How To Make Reuben Casserole
1. Cook onions and leftover corned beef (or ham in a pinch) in butter per the full recipe below.
2. While the onions are cooking, prepare the cheese sauce.
3. Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy Swiss cheese sauce.
4. Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.
TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.

Once it comes out of the oven, garnish with chopped dill pickles!

Leftovers

Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.

Add a splash of milk while reheating if you’d like it to be creamier.

More Corned Beef Faves

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Reuben Casserole

Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Preheat the oven to 375°F.

Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.

Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.

For the Cheese Sauce

Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.

Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.

Remove from the heat and stir in the swiss cheese until melted.

To Assemble

In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.

Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.

Bake uncovered for 18-22 minutes or until hot and bubbly.

For a milder Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.

Corned beef can be replaced with ham.

Cabbage can be replaced with leftover cooked cabbage or

Pasta can be replaced with 3 cups of cooked potatoes. Place warm cooked potatoes in the bottom of the baking dish. Fry the cabbage with the corned beef and onions. Once tender layer the corned beef mixture over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.

Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.

Calories: 458 | Carbohydrates: 44g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 689mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 24.1mg | Calcium: 309mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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March 3, 2024
Cheesy Ham Casserole
Need a quick and easy recipe for your leftover ham?

This ham casserole recipe combines pasta and ham in an easy, from-scratch cheese sauce. It’s topped with buttery bread crumbs for a great family meal.

Ingredients for Ham Casserole
- Ham – Use leftover diced ham or diced ham steaks.
- Pasta – Any medium shape works. Try rotini, farfalle, shells, or penne.
- Sauce – Butter, flour, milk, and cream are the base of this homemade sauce. I add thyme and Dijon mustard for flavor.
- Cheese – This recipe uses a combination of cheddar, gruyere (or Swiss cheese), and parmesan cheeses. You can replace the cheeses with what you on hand, however, be sure to include one with a bold flavor.
- Topping – A topping of buttered Panko bread crumbs adds a crunchy finish to the casserole.
How to Make Ham Casserole

Cook butter & flour in a saucepan per the recipe below.

Slowly whisk in the milk & broth and thicken. Stir in cheese.

Combine cheese sauce, ham, and pasta in a baking dish.

Top with a crumb topping and bake until bubbly.
Variations & Tips

Add in veggies if you’d like! Leftover steamed or roasted broccoli, frozen peas, Brussels sprouts, or even cauliflower work in this recipe.

Pre-shredded cheese can have starches added to keep it from clumping so it may not melt as well. For this sauce, it’s best to shred your own cheese.

Serve Ham Casserole with…

Ham and cheese casserole has a rich creamy sauce so it pairs well with a fresh side dish like veggies or salad.

Easy Cheesy Casseroles

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Cheesy Ham Casserole

Stretch your leftover ham even further with this easy cheesy ham casserole. It’s the perfect way to feed a crowd!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Preheat oven to 400°F. In a small bowl, combine breadcrumbs, butter, and parsley, set aside.

Cook the pasta shells al dente according to package directions. Drain well.

Meanwhile, in a medium saucepan, melt the butter, flour, and seasonings over medium heat and cook for 1 minute.

Gradually add in milk, half and half, and Dijon, whisking until smooth after each addition. Once all of the milk/cream is added, whisk while bringing to a boil over medium heat. Allow to boil for 1 minute.

Remove from heat and add 2 ½ cups cheddar, gruyere cheese, and parmesan cheese. Whisk until smooth.

Toss the cheese sauce with cooked pasta and ham and transfer to a 9×13 baking dish. Sprinkle the breadcrumb topping over the casserole and top with the remaining ½ cup of cheese.

Bake for 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.

If you don’t have gruyere, substitute swiss cheese or extra cheddar cheese.
Use leftover ham or purchase a ham steak from the grocery store.
Do not overbake the casserole, or it can dry out.

Calories: 580 | Carbohydrates: 44g | Protein: 25g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 751mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 473mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Ham, Main Course, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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December 21, 2023
Deviled Ham
Make this easy deviled ham for a delicious sandwich spread, dip, or topping!

This zesty blend of minced ham, onion, seasonings, and creamy mayonnaise is perfect for picnics or as a quick snack.

What is Deviled Ham?
- In a food recipe, “deviled” refers to the heat that comes from zesty or spicy ingredients like mustard or Tabasco sauce/hot sauce. This tasty recipe uses both!
- Deviled ham is a great way to re-purpose leftover ham for the lunchbox, appetizer tray, or church potluck.
- Skip the canned deviled ham, this homemade version is quick, easy and budget-friendly.
Ingredients in Deviled Ham

Ham: Use any leftover ham, ham steaks, or even canned ham in this recipe. If your ham was baked with glaze, you can leave it on or cut the skin off if you’d like.

Mayonnaise: Adds creaminess, light mayo works in this recipe too.

Onion, Mustard, and Hot Sauce: These ingredients (along with a finer texture) are what make this deviled ham spread different from our ham salad. Use white or green onions in this recipe. Dijon is my preference but grainy mustard or prepared yellow mustard are great too.

Variations: Change up the flavor and add your own spices or herbs to this recipe. I skip the salt as I find it salty enough on its own. Try Worcestershire sauce, and mustard powder, finely diced celery, chopped pickles, or sweet relish.

How to Make Deviled Ham
1. Add diced ham, hot sauce, and onion in a food processor and pulse.
2. Add mayonnaise a little at a time and pulse until smooth.
3. Serve immediately, or cover and chill.
NOTE: If you don’t have a food processor, dice everything super fine and mix well.

How to Eat Deviled Ham

Storing Leftovers

Keep deviled ham cold. Store tightly covered for up to 4 days in the refrigerator.

More Leftover Ham Favorites

Browse Leftover Ham Recipes

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Deviled Ham

Deviled ham is a zesty and creamy spread that’s perfect for sandwiches or crackers!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Holly Nilsson

Place diced ham, onion, mustard, and hot sauce into a food processor. Pulse until finely chopped.

Add mayonnaise and pulse just until combined.

Transfer to a bowl for serving and garnish with parsley or green onion if desired.

Leftover deviled ham can be stored in a covered container in the fridge for up to 4 days.

Calories: 283 | Carbohydrates: 2g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1392mg | Potassium: 261mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Ham, Lunch, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Favorite Salads for Sandwiches
Holly Nilsson

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November 30, 2023
Turkey Salad
This homemade leftover turkey salad recipe is a must-have after Thanksgiving!

Juicy turkey, crunchy celery, tart cranberries, and nutty pecans are mixed with a creamy Dijon dressing and ready to enjoy!

A Simple Salad
- Great for leftovers: This is a great way to use leftovers.
- Fast: Turkey salad is fast to make and keeps in the fridge for a few days.
- Versatile: Skip the add-ins or add extras if you’d like. Stir in herbs like fresh dill or add your favorite spices like garlic powder or a hint of curry powder.
Turkey Salad Ingredients

Turkey – Use diced leftover turkey in this recipe. Other leftover meat options include diced ham or chicken.

Additions – You can add all of the additions or just a few. Celery adds crunch and freshness, dried cranberries add a little sweetness; pecans add a nutty crunch, and green onions add flavor.

Dressing – The base of the dressing is mayonnaise however, you can replace half of the mayo with plain Greek yogurt if you’d like to lighten it up. Creamy coleslaw dressing is another great option.

Variations – If cranberries aren’t available, use raisins or other dried fruits. Grapes and diced apples are great additions, and the nuts can be replaced with Walnuts, almonds, or pumpkin seeds can be swapped out for pecans.

How to Make Turkey Salad
1. In a medium bowl, combine the ingredients in the recipe below.
2. Refrigerate for at least 30 minutes before serving.
Serving Suggestions

Serve this recipe as you would serve chicken salad and if you have any, cranberry sauce is a great addition!
- Scoop it over lettuce or serve as a lettuce wrap for a low carb lunch.
- Spoon it over crackers for a snack.
- Serve it sandwich style or in a wrap.
Storing Turkey Salad

Keep leftover turkey salad in an airtight container in the refrigerator for up to 4 days. Avoid freezing mayonnaise-based salads as they tend to become grainy once thawed.

Best Ways to Use Leftover Turkey

If you’ve got leftover Thanksgiving turkey, you’ll want to check out these tried and true favorites.

More Leftover Turkey Recipes

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Turkey Salad

Simple and creamy salad, a great way to use turkey leftovers!

Prep Time 15 minutes

Cook Time 0 minutes

Chill Time 30 minutes

Total Time 45 minutes

In a medium bowl, combine the turkey, mayonnaise, mustard, cranberries, pecans, celery, and green onions in a bowl.

Stir to combine and season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving.

Serve as a sandwich or over salad.

Replace pecans with toasted almonds if desired. Diced apples or chopped seedless can be added.
Store left over salad in the fridge in a covered container for up to 4 days.

Calories: 374 | Carbohydrates: 13g | Protein: 21g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 274mg | Potassium: 210mg | Fiber: 1g | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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November 14, 2023