Tag: swiss cheese

Patty Melt
Make a delicious classic patty melt at home in minutes!

This patty melt recipe, combines the best of a grilled cheese sandwich and burger, topped with caramelized onions and Swiss cheese for a diner classic at home.

A patty melt is different from a good ol’ cheeseburger as the beef patty is topped with caramelized onions between two slices of bread. It’s cooked ‘grilled-cheese-style’ for a perfect bite.
A classic patty melt is a comforting cross between a melty grilled cheese sandwich and a juicy burger with retro-style flavor.

You can make them with simple ingredients that are likely already on hand.

It tastes delicious with a seasoned beef patty, caramelized onions, and Swiss cheese.

They’re a perfect last-minute dinner; swap out frozen beef patties for easy prep.
What You’ll Need to Make a Patty Melt

Ground Beef: Use an 80/20 blend of ground beef; it has enough fat to make the burger patties juicy without being too fatty. You can replace it with frozen beef patties cooked according to package directions. I keep the seasonings simple in this recipe but feel free to add garlic powder or your favorite seasonings.

Onions: Use any variety of onions. Caramelizing onions is best when its done very low and slow.

Cheese: I love a slice of Swiss cheese on a patty melt, but feel free to use cheddar cheese, American cheese, or your favorite variety.

Bread: Patty melts generally replace the buns with thick slices of bread. Use a hearty bread like sourdough, marble rye, or even Texas toast. Thicker pieces of bread work best.

Sauce: Sauces are optional, but I love Thousand Island dressing or burger sauce. You can add ketchup, relish, or mustard, or just serve them on the side for dipping.

Variations: Customize patty melts with strips of cooked bacon, pickle slices, sautéed mushrooms, creamy coleslaw, or sauerkraut.

How to Make a Patty Melt

Make this delicious diner classic at home in minutes!
1. Caramelize the onions and set aside. (See recipe below.)
2. Cook patties to the desired doneness.
3. Layer beef patty, cheese, onions, and sauce between buttered bread slices.
4. Grill until the cheese is melted and the sandwich is heated through.
Patty Melt Tips & Tricks
- Shape the patty to the size of the bread so a little bit of everything gets into every bite!
- For the best, less soggy patty melts, let the beef patties drain on clean paper towels before assembling.
- Make patty melts in advance and wrap them in aluminum foil before refrigerating for 3-4 days. Pop them in the toaster to warm them up again or reheat in the air fryer.
What to Serve with Patty Melt

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Patty Melt

A juicy beef patty is layered with sautéed onions, Swiss cheese and tangy dressing between slices of crunchy pan-grilled bread.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

In a medium skillet, combine sliced onions and 2 tablespoons of butter. Cook over low heat until onions are golden, about 20 to 25 minutes, stirring occasionally.

Meanwhile, combine beef, Worcestershire sauce, salt & pepper. Form the beef mixture into four thin patties shaped similar to the bread.

In a cast iron skillet, melt 1 tablespoon butter over medium-high heat. Add the patties and cook for 3 to 4 minutes on each side or to desired doneness. Transfer to a plate and set aside.

Top each slice of bread with the dressing and mustard if using. Add a slice of cheese, onions, and beef patty. Top with the remaining slice of bread.

In a clean skillet or on an electric griddle, melt 2 tableespoons of butter. Add the patty melts and cook for 3 to 4 minutes or until golden brown.

With a spatula, flip each sandwich over and grill on the other side, adding more butter as needed, until the cheese ismelted and the bread is lightly toasted.

Beef patties may be made ahead and refrigerated in an air-tight container for 3 days.

Frozen beef patties can be used in place of fresh beef. Season to taste and prepare according to package directions.

Store leftover beef patties for up to 4 months by foil wrapping, followed by plastic wrap and placing them in a freezer bag.

Calories: 896 | Carbohydrates: 38g | Protein: 44g | Fat: 63g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 849mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 3mg | Calcium: 688mg | Iron: 4mg

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

Course Beef, Lunch, Main Course, Sandwich

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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September 14, 2024
Chicken Cordon Bleu
Chicken Cordon Bleu is a fancy-sounding dish that’s actually easy to make at home.

In this recipe, tender chicken breasts, smoky ham and swiss cheese are rolled jelly roll style and baked in the oven until the chicken is tender and juicy.

To make it extra special, it’s served with a simple creamy Dijon sauce.
Chicken Cordon Bleu is a fancy-sounding French dish that’s surprisingly easy to make at home. “Cordon Bleu” translates from French to blue ribbon.

This dish is made with chicken breasts filled with ham and Swiss cheese and then breaded and fried or baked.

It’s easy to make with simple ingredients.

This recipe is oven-baked to make it easy.

The Swiss cheese can be replaced with your favorite.

This chicken cordon bleu recipe can be made ahead of time and baked before serving.
What You’ll Need To Make Cordon Bleu

Chicken: Choose smaller chicken breasts if possible (around 5 to 6 oz) so the rolls don’t get too big. Pound the chicken to ½-inch thick using the flat side of a meat mallet.

Ham: Thin slices of deli ham are the easiest to roll, but leftover baked ham can be used in for cordon bleu as well. If using leftover ham, it can be diced or thinly sliced. Substitute ham for prosciutto or smoked turkey if you’d like.

Cheese: Swiss cheese is the traditional choice for cordon bleu. Swap out the Swiss for provolone (slightly tangy) or even cheddar cheese!

Breadcrumbs: I prefer the finer crumbs of seasoned breadcrumbs for a light, even coating. You can replace it with seasoned Panko breadcrumbs or use a combination.

How to Make Seasoned Bread Crumbs

To make bread crumbs, run dry bread through a food processor. If you have regular bread crumbs or Panko crumbs, they can be seasoned by adding 1/4 teaspoon each of garlic powder, onion powder, and salt. Stir in 1/2 teaspoon parsley and a pinch of oregano.

Chicken Cordon Bleu Sauce

This cordon bleu sauce recipe is an easy homemade Dijon cream sauce. It’s simple to make with of Dijon mustard, Worcestershire sauce, and parmesan cheese.

Not only does this sauce pair well with my chicken cordon bleu recipe, it’s also great on veggies.

How to Prepare Chicken for Rolling
1. Place a boneless skinless chicken breast on a cutting board and cover it with plastic wrap (to keep the juices from splattering).
2. Use the flat side of a meat mallet or tenderizer and gently pound the chicken to ¼-inch thick.
- If the chicken breast is really thick, you can butterfly it open before pounding.
- Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart.
How to Make Chicken Cordon Bleu
1. Prepare the chicken breasts (above). Layer the ham and Swiss cheese on each breast.
2. Roll each chicken breast jelly roll style. Roll the chicken in melted butter and then seasoned breadcrumbs.
3. Bake per the recipe below. While the chicken is baking, prepare the sauce.
Voila! A fancy restaurant meal that really is easy to make at home. I love to serve Chicken Cordon Bleu with a fresh side and either mashed potatoes or rice. Add steamed or roasted vegetables like broccoli, green beans, or asparagus.

This baked chicken cordon bleu recipe can be made ahead of time. Feel free to double the recipe to feed a crowd.

Roll and dredge the chicken breasts according to the recipe below. Place them on a wire rack on top of a baking sheet and lightly cover with plastic wrap. Store the prepared cordon bleu in the refrigerator for up to 24 hours. Bake as directed, adding 5 minutes to the baking time.

Storage and Leftovers

Store leftover chicken cordon bleu in an airtight container in the fridge for up to 4 days.

Reheat in the microwave to heat it through and then lightly pan fry it to crisp the outside. Leftover cordon blue can also be reheated in the air fryer at 320°F for 13-18 minutes.

Savory Stuffed Chicken
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Chicken Cordon Bleu

Chicken Cordon Bleu easy to make with tender chicken breasts stuffed with layers of ham and Swiss cheese.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.

Place the chicken breasts in between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound to ¼-inch thick (*see note). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.

Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly-roll style. Secure with a toothpick.

Combine melted butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.

Place in a baking dish and bake 35-40 minutes or until the chicken reaches a internal temperature of 165°F.

To make the sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute.

Add in milk and wine a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer for 1 minute.

Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.

Remove the toothpicks from the chicken. Serve immediately with the sauce.

Preparing The Chicken: If the chicken breast is really thick, you can butterfly it open by cutting it in half across the breast to form two smaller cutlets. Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart.
Swap out the boneless skinless chicken breasts for chicken cutlets. Cutlets will be smaller than whole chicken breasts so you might like to make a couple of extra rolls.
Double This Recipe: This baked chicken cordon bleu recipe can feed as few as four or double the recipe and have a fancy dinner party for 8.
How to Prepare Ahead: Roll and dredge the chicken breasts per the recipe below. Place them on a rack on top of a baking sheet and lightly cover them with plastic wrap. Prepared cordon bleu can be refrigerated for up to 24 hours. If prepared ahead of time, add 5 minutes to the cooking time.

Calories: 748 | Carbohydrates: 28g | Protein: 70g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 232mg | Sodium: 1583mg | Potassium: 1084mg | Fiber: 1g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 4.1mg | Calcium: 419mg | Iron: 2.9mg

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, French

© 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 Cordon Bleu-Inspired Meals
Holly Nilsson

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September 6, 2024
Spinach Stuffed Chicken Breast
With just 5 ingredients, spinach-stuffed chicken breast looks a little fancy, but it’s actually easy to make!

Teender chicken breasts are filled with cheesy spinach filling, wrapped in bacon, and baked in the oven.
It needs just 5 ingredients.

It’s really delicious.

Stuffed chicken is elegant yet easy to make.

It’s versatile, swap the cheese and seasonings.
Ingredients for Spinach Stuffed Chicken

Chicken: I use boneless, skinless chicken breasts in this recipe. You can also use chicken thighs or even bone-in split breasts.

Bacon: Bacon adds flavor and keeps the chicken moist and juicy. I prefer thinner over thicker cuts for easier wrapping.

Spinach: I use fresh spinach in this recipe as it has a slightly more delicate flavor. If using frozen spinach, thaw and squeeze out any liquid before adding to the pan in Step 2 (see recipe notes).

Cheese: Spreadable cream cheese melts quickly, but regular cream cheese or boursin work as well. Replace the Swiss with mozzarella cheese or Gruyere.

Variations
- Add chopped sun-dried tomatoes, artichokes, chopped cooked broccoli, kalamata olives, or mushrooms to the spinach mixture.
- For extra flavor, stir in Parmesan cheese or crumbled feta cheese if desired.
- Add your own seasonings to the cream cheese mixture, such as garlic powder, onion powder, or other herbs.
- Swap the cream cheese for a flavored cream cheese such a garlic.
How to Make Stuffed Chicken Breast
1. Cook spinach and cream cheese and cool.
2. Butterfly chicken and pound until they’re even.
3. Divide the spinach mixture over each breast and top with cheese.
4. Close and wrap each breast with bacon.
5. Bake (per recipe below).
Holly’s Tips
- Chicken breasts will slice easier if partially frozen for about 20 minutes.
- Line the baking pan with a sheet of parchment paper for easy cleanup.
- Use an instant-read thermometer to ensure the internal temperature of the chicken breasts reaches 165°F.
- Prep and assemble breasts in advance, freeze them in a single layer on a baking sheet, and transfer them to zippered bags. Thaw overnight before baking.
Storing Stuffed Chicken Breast

Leftover spinach-stuffed chicken breasts can be kept in an airtight container for up to 3 days or frozen in portions in zippered bags for up to a month. Thaw overnight in the refrigerator before reheating in the microwave.

More Stuffed Chicken Recipes

This spinach stuffed chicken breast recipe is easy and delicious – stuffed chicken can be made with almost any type of filling! Here are some favorites.

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Spinach Stuffed Chicken Breast

This spinach stuffed chicken recipe is wrapped in bacon and baked until tender and juicy.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Coarsely chop the spinach and place it in a non-stick skillet over medium heat. Stir until wilted. Add cream cheese and stir until melted and creamy. Cool completely.

With a sharp knife, butterfly chicken breast horizontally (so you can open it like a book) and pound to ½” thickness. Season with ¼ teaspoon each salt and pepper.

Divide the spinach mixture over each breast and top with one slice of Swiss cheese. Close chicken around the spinach and cheese.

Wrap each breast with 2 slices of bacon and secure with toothpicks. Season with cajun or chicken seasoning if desired.

Bake for 35-40 minutes or until internal temperature reads 165°F. Remove and discard toothpicks.

If you don’t have flavored cream cheese, add a pinch of garlic powder, salt and pepper to taste.
Leftovers will keep in the refrigerator for up to 3 days.

Calories: 532 | Carbohydrates: 3g | Protein: 59g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 194mg | Sodium: 648mg | Potassium: 1260mg | Fiber: 1g | Vitamin A: 5615IU | Vitamin C: 18.6mg | Calcium: 187mg | Iron: 2.6mg

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

Course Chicken, 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.
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Holly Nilsson

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June 11, 2024
Reuben Casserole
This homemade Reuben casserole is so easy to make!

A cozy casserole filled with corned beef, sauerkraut, and buttery cubes of rye are baked with Swiss cheese sauce until golden.

Reuben Sandwich Meets Casserole
- This Reuben casserole recipe has the classic ingredients found in a Reuben sandwich with easy assembly.
- It’s a great way to repurpose homemade corned beef but is great with deli corned beef too.
- Prep ahead and refrigerate. Bake just before serving for an easy meal – and reheat leftovers for school and workday lunches!
Ingredients for Reuben Casserole

Corned Beef – This is the perfect way to enjoy leftover corned beef. If you don’t have leftovers, ask the deli to thickly slice corned beef for you.

Bread – Rye bread gives this casserole its classic sandwich flavor. Use pumpernickel or another hearty bread. Add a dash or two of caraway seeds for that classic rye bread flavor.

Sauerkraut – Sauerkraut adds a tangy flavor to this casserole. Be sure to drain the sauerkraut; otherwise, the casserole will become soggy.

Cheese – Swiss cheese is our favorite in this recipe, but you can use provolone, Monterey Jack, or any tangy cheese that’s extra gooey when it melts!

How to Make a Reuben Casserole
1. Whisk the butter sauce ingredients per recipe below and toss with the bread cubes.
2. Place half of the bread in a baking dish and top with corned beef, sauerkraut, and cheese. Repeat the layers ending with cheese.
3. Bake until golden and bubbly.
4. Drizzle with Thousand Island dressing and chopped pickles before serving.
- Store leftovers in the fridge for up to 4 days. Reheat in the microwave or air fryer.
More Corned Beef Faves

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Reuben Casserole

This dish has all the flavors of a classic Reuben sandwich, baked into a cheesy casserole!

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Preheat the oven to 375℉. Grease a 9×13-inch casserole dish.

In a small bowl, whisk butter, Dijon mustard, Worcestershire sauce, garlic powder, and caraway seeds if using.

In a large bowl, drizzle the butter mixture over the bread cubes, tossing to combine.

Place half of the bread cubes in the prepared dish. Top with half of the corned beef, half of the sauerkraut, and half of the cheese. Repeat the layers, ending with cheese.

Cover the casserole and bake for 25 minutes. Uncover and bake for an additional 15 minutes or until browned.

Drizzle with thousand island and top with chopped pickles.

Leftover casserole can be covered and stored in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.

Calories: 505 | Carbohydrates: 26g | Protein: 20g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 1350mg | Potassium: 302mg | Fiber: 4g | Sugar: 6g | Vitamin A: 689IU | Vitamin C: 14mg | Calcium: 377mg | Iron: 3mg

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

Course Beef, Casserole, Dinner

Cuisine American, Irish

© 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 12, 2024
Reuben Pizza
Reuben Pizza is an easy and delicious main course or appetizer that will satisfy any hungry family.

This family-friendly mashup combines all the meaty, cheesy, and tangy flavors of a Reuben sandwich along with the goodness of a pizza.

Reuben Pizza Ingredients

Pizza night just got a makeover! Serve Reuben pizza with some extra Thousand Island salad dressing for dipping.
- Dough – Make this Reuben pizza with either store-bought or homemade pizza dough.
- Sauce – I keep the sauce simple, using garlic and olive oil to let the Reuben flavors really shine through.
- Toppings – This Reuben pizza recipe has the same toppings as our fave sandwich. Leftover corned beef (or deli corned beef) and sauerkraut are baked into the pizza, while pickles are added before serving. I like to add a little bit of caraway which mimics a little bit of rye bread flavor.
- Cheese – I like combining Swiss and mozzarella cheeses in this recipe for the perfect texture and flavor.
How to Make Reuben Pizza
1. Spread dough with the garlic and butter/oil.
2. Top with meat, cheese, and sauerkraut (per the recipe below).
3. Bake until the dough is lightly brown at the edges and the cheese is melted.
4. Top with sliced dill pickles and serve with extra Thousand Island on the side for dipping!
Tips and Tricks
- Leftovers can be wrapped in plastic or foil and stored in the fridge for up to four days.
- Reheat leftovers in the oven to restore crispness to the dough.
- The ingredients used in Reuben pizza are not freezer-friendly. It’s best when enjoyed fresh!
Tasty Reuben-Inspired Recipes
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Reuben Pizza

This Reuben Pizza is a fun, creative twist on the classic sandwich!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Preheat the oven to 400°F.

Brush garlic butter generously over the baked pizza crust.

Sprinkle half the cheese over the pizza crust. Top with corned beef and sauerkraut, followed by the remaining cheese and caraway seeds (optional).

Bake for 8-12 minutes, or until cheese is melted and golden.

Top with a drizzle of Thousand Island dressing and sliced pickles and serve.

If desired, Thousand Island dressing can be spread over the crust along with the garlic butter.
To prebake a pizza crust, preheat the oven to 450°F. Roll ½lb of prepared pizza dough into a 12-inch circle on a piece of parchment paper. Transfer the dough and parchment paper to a 12-inch pizza pan and poke the pizza dough all over with a fork. Brush the dough with olive oil and bake for 12-16 minutes or until golden brown.

Serving: 1slice | Calories: 270 | Carbohydrates: 26g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 808mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 2mg

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

Course Appetizer, Dinner, Lunch, 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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March 9, 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
Ham and Cheese Croissant
Quiet those hungry appetites in a hurry with this recipe for a melty and mouthwatering ham and cheese croissant!

Buttery croissants are stuffed with smoky ham and rich Swiss cheese, then spread with a tangy honey mustard sauce and baked to melted perfection.

This cozy and comforting sandwich is always a hit wherever it’s served!

An Easy Anytime Favorite
- These are a buttery, flaky take on a traditional ham sandwich, and they’re perfect with leftover ham, too.
- Serve these ham and cheese croissants for breakfast, lunch, or dinner.
- Make a bunch for the freezer for convenient microwavable meals or add some scrambled eggs to turn them into breakfast sandwiches.
Ingredients in Ham and Cheese Croissants

Ham – We love these with leftover slices of ham, but deli ham works just as well.

Cheese – I love pairing ham with Swiss or gruyere cheese, but almost any variety of hard cheese can be used. Try cheddar, marble cheese, or Monterey Jack in place of Swiss!

Croissants – I love to make these with flaky croissants from the bakery but of course you can try your hand at homemade croissants too. For smaller bites, roll up the ingredients in refrigerated crescent rolls and bake as we do our Reuben roll ups.

Sauce – Yellow or Dijon mustard are favorites with ham, this recipe includes a simple homemade honey mustard sauce.

Variations – Add a scrambled or fried egg for a delicious breakfast sandwich.

How to Make Ham and Cheese Croissants
1. While the oven is preheating, make the sauce (per the recipe below).
2. Layer the ingredients in the croissants.
3. Brush with butter, sprinkle with sesame seeds, and bake until golden brown.
Storing and Reheating

Ham and cheese croissants will keep in the refrigerator for up to 4 days, and in the freezer for up to 3 months. Thaw in the refrigerator before reheating in a 250°-300° oven on a sheet loosely covered with foil until the ham is heated through and the cheese has remelted.

Got Leftover Ham?

More Leftover Ham Recipes

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Ham and Cheese Croissant

Savory ham and cheese are tucked inside a flaky croissant with a homemade sauce, then baked until perfectly melty!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Preheat the oven to 350°F.

For the sauce, in a small bowl combine the mayonnaise, mustard, and honey. Set aside.

Gently cut the croissants in half crosswise.

Spread ¼ of the sauce on the bottom of each croissant. Top with sliced ham and cheese.

Place the top of the croissant on each sandwich. Brush each top with butter and sprinkle with sesame seeds.

Place on a baking sheet lined with parchment paper and bake for 9 to 12 minutes or until heated through and the cheese is melted.

Lightly scrambled eggs can be added to make breakfast sandwiches.
Ham and cheese croissants can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat, thaw in the refrigerator if frozen, then reheat in a 250°-300° oven on a foil-covered sheet until the ham is warm and the cheese is melted or wrap in foil and heat in the air fryer at 300°F for 5 minutes or until heated through.

Calories: 552 | Carbohydrates: 29g | Protein: 20g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 916mg | Potassium: 217mg | Fiber: 2g | Sugar: 9g | Vitamin A: 700IU | Vitamin C: 0.1mg | Calcium: 223mg | Iron: 2mg

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

Course Ham, Lunch, Sandwich

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 3, 2023
Easy Cheese Fondue Recipe
This easy cheese fondue recipe is a favorite retro recipe!

Swiss and Gruyere cheeses are melted together with a splash of kirsch for a deliciously dippable appetizer.

Perfect for New Year’s Eve, Christmas, or really, any type of gathering!

Easy Cheesy Fondue!
- Party Pleaser: Cheese fondue is a hit at gatherings, bringing everyone together around a pot of melty, gooey goodness.
- Easy to Make: You don’t need to be a gourmet chef to master this delicious dish.
- Prep-Ahead: Easily prepare it up to 2 days in advance and reheat for smooth, creamy perfection.
- Equipment-Friendly: No fondue pot? Use a stovetop, ceramic bowl, or mini Crockpot.
Ingredients for Cheese Fondue

Cheese – The most popular cheese for fondue is gruyère cheese which is mild while the addition of Swiss cheese adds a bold flavor. You can vary the cheese mixture based on what you have, gouda or fontina are other favorites!

Kirsch – Kirsch is a cherry brandy and is a traditional ingredient in cheese fondue. It can be replaced with sherry or a dry white wine if you don’t have any. For non-alcoholic cheese fondue, use any clear fruit juice like apple cider, apple juice, or even lemon juice.

Cornstarch – A little corn starch helps to thicken the fondue and keeps the cheese from clumping.

PRO TIP: Shred blocks of cheese instead of using pre-shredded which contains additives and prevents the fondue from melting properly.

How to Make Cheese Fondue

This recipe can’t get any easier!
1. Gently toss the shredded cheese with with the cornstarch per the recipe below.
2. Rub the inside of a saucepan with garlic. Add the wine and simmer.
3. Slowly stir in the cheese, whisking until melted. Season and serve!
Delicious Dippers for Fondue
- Bread Cubes: chunks of French or sourdough bread, soft breadsticks, garlic crostini rounds
- Chips: tortilla chips, pretzels or pretzel sticks
- Vegetables: roasted broccoli or cauliflower florets, strips of bell pepper, carrot, or whole (cooked) baby red potatoes or fingerlings.
- Fruit: cubed apples, seedless grapes, dried fruit, pineapple slices
- Meat: meatballs, grilled steak, chicken, shrimp
Leftovers

Reheat cheese fondue in the microwave and loosen it up by adding a little milk and a dash of salt for flavor. Freeze cheese fondue in zippered bags and reheat it with milk and extra cheese to emulsify it again.

Cheesy Appetizers
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Easy Cheese Fondue Recipe

A rich combination of Swiss and Gruyere cheeses melted into white wine, this is the perfect dish to bring guests together!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Cut the garlic clove in half and rub the cut side inside the saucepan. Discard the clove (or save it for another use).

Add the wine to the saucepan and bring it to a simmer over medium heat, let simmer for 1 minute.

In a bowl, gently toss all shredded cheeses with cornstarch. Set aside.

Reduce heat to low and add cheese, a few tablespoons at a time gently stirring until melted before adding more. This should be done very slowly.

Once melted, stir in kirsh, nutmeg, and pepper.

Serve warm with bread for dipping.

Swap out half of the cheeses for mild cheddar to create a milder flavor.
Brie is another great creamy addition to fondue.

Calories: 140 | Carbohydrates: 3g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 1mg

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

Course Appetizer, Dip, Party Food

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 1, 2023
Ham Sandwich with Honey Mustard
A ham sandwich is a simple pleasure, stacked high with lots of ham, lettuce, tomato, and cheese. We add a tangy honey mustard for the perfect bite.

Ham Sandwich Additions

Ham – Sliced deli ham comes in a variety of flavor profiles like maple glazed, Black Forest, Hot Honey, and Mortadella. But one of our favorite ways to enjoy a ham sammie is to use leftover holiday ham because you can slice it as thin or as thick as you like!

Spread – To balance ham’s salty flavor, we love a good homemade honey mustard sauce.

Bread – Rye is an excellent bread for ham sandwiches because it’s dense and sturdy and adds loads of flavor. Sourdough, pumpernickel, wheatberry, whole wheat, homemade white bread, Hawaiian rolls for sliders, or even a croissant split in half makes an excellent carrier for these tasty sandwiches.

Cheese – Swiss cheese is a tangy complement to salty ham, but a slice of American cheese, Havarti, Gruyere, or Provolone will also taste great!

Toppings for Ham Sandwiches

Besides crispy lettuce and juicy tomatoes, nearly anything can go on a ham sandwich! If holiday leftovers are already ‘gobbled’ up, try topping your sandwich with a fried egg, sliced avocados, or pickled red onions.

Leftover turkey, cranberry sauce, and even a scoop of leftover stuffing can be piled high on a ham sandwich!

PRO TIP: Make an open-face baked sandwich by topping the sandwich with ham and tomato and topping it with extra cheese. Place under the broiler until the cheese is bubbly and melted.

Best Way to Store a Sandwich

For ham sandwiches that look and taste as good as freshly made, the best way to store them is to wrap them in parchment paper since it absorbs moisture, unlike plastic wrap or baggies. Wrap it once, slice it, and then wrap it again, if desired. This keeps the sandwiches intact and dry.

Use Up That Holiday Ham!

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Our Favorite Ham Sandwich

Make this ultimate ham sandwich using holiday leftovers for an easy lunch or on-the-go dinner!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Combine the mayonnaise, mustard, and honey in a small bowl. Set aside.

Lightly toast the bread if desired and spread the honey mustard over one side of each slice.

Place the cheese on two slices of the bread, top with ham, tomato slices and lettuce. Top with the remaining two slices of bread and cut sandwich in half.

Calories: 724 | Carbohydrates: 37g | Protein: 39g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 2045mg | Potassium: 623mg | Fiber: 5g | Sugar: 7g | Vitamin A: 924IU | Vitamin C: 9mg | Calcium: 323mg | Iron: 3mg

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

Course Ham, Lunch

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

Source link
November 26, 2023