Archives for category: swiss cheese

Here’s a basic recipe you can use in tons of cooking: Mornay sauce. This classic old-school cheesy French white sauce is an awesomely versatile sauce, which goes great with poultry, fish, vegetables, eggs, and pasta. It takes only a few minutes to make; it’s basically a bechamel sauce with extras added in (cheese, butter, cream, curry, etc).

I decided to make a mac & cheese with a Mornay sauce recipe adapted from Julia Child’s Mastering the Art of French Cooking. I had all of the ingredients already, which was a bonus. Hurray for simple basics! 🙂

Here’s how my Mac & Mornay turned out – both the plain version and then one with sauteed portobello mushroom strips tossed in.

Mac and Cheese - French Mornay Sauce - Simple but delicious recipe


Pasta with Cheesy Mornay Sauce Recipe - tossed with sauteed portabello mushroom strips


  • 1 lb. boxed Penne pasta, cooked according to package directions
  • 2 c. milk
  • 1/4 tsp. salt
  • 2 Tbs. butter
  • 3 Tbs. flour
  • 1/2 c. grated cheese (Swiss, Gruyere, white cheddar, or a Swiss/Parmesan mix)
  • 1 Tbs. softened butter
  • white pepper, to taste
  • additional salt, if needed for taste
  • freshly grated nutmeg, to taste
  • pinch of cayenne pepper
  • optional add-ins: sauteed mushrooms, etc.


In a small saucepan, heat milk and 1/4 tsp. salt to a boil. Keep hot.

Make the roux: In a large saucepan, melt butter over low heat. Blend in flour, and stir gently until the mixture froths together for two minutes without changing color.

Remove from heat. As soon as bubbles stop, pour in the milk/salt from the saucepan. Whisk quickly to blend, making sure to incorporate all the roux from the pan’s edges.

Place saucepan on medium-high heat and whisk until sauce comes to a boil. Boil for one minute while stirring.  Remove from heat. Add cheese and stir until melted, then add butter, and remaining spices (pepper, salt, nutmeg, cayenne) to taste.

Add the sauce to the pasta, and any optional add-ins, and stir to combine. Voila!

Skinny Reuben Panini – here’s an old favorite comfort food that I lightened up by using turkey and fat free cheese. I cooked this in a panini maker, but you could also use a large skillet and press down with a flat pot lid or a heat-safe plate. It has 315 calories and 7 grams of fat, much less than the typical reuben loaded with corned beef and dressing.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Skinny Reuben Panini

  • Servings: 1
  • Difficulty: easy
  • Print


  • 2 slices rye bread (I used an 80-cal/slice type)
  • 2 slices (approx 1.5 oz) fat free swiss cheese
  • 1 Tbps dill mustard
  • 2 oz deli-sliced turkey
  • 2 Tbsp sauerkraut, drained
  • nonstick cooking spray or extra virgin olive oil


  1. Spread mustard on the bread slices, then layer with turkey, cheese, and kraut, making a sandwich.
  2. Spray panini maker (or skillet) with nonstick cooking spray; or brush bread with a tiny amount of EVOO.
  3. Place sandwich in, and press down on both sides. Cook until toasted and cheese has melted.

Skinny Reuben Panini - nutrition info. Uses fat free swiss cheese and deli-sliced turkey.

Turkey Reuben Panini - made skinny with fat free cheese and dill mustard instead of dressing. Perfect 300 cal option and only 7g fat.

panini maker

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

I came across a Polish Casserole recipe from Taste of Home Ultimate Meals from the Freezer Magazine (page 83) that looked tasty. Instead of smoked sausage or kielbasa, I decided to use brats.

I used turkey brats since they are a little healthier (though with the pasta, cheese, and creamy soup this is NOT a healthy recipe obviously lol).

Turkey Bratwurst and Sauerkraut Casserole

Turkey Bratwurst and Kraut Casserole - freezer friendly - makes 3 batches.


  • 4 c. uncooked penne pasta
  • 5 turkey bratwursts
  • 2 cans condensed cream of mushroom soup (don’t add water)
  • 16 oz sauerkraut, drained
  • 4 c. shredded Swiss cheese (3 c. for mixing in + 1 c. for
  • 1 1/3 c. milk
  • 4 green onions, chopped
  • 2 Tbs. spicy brown mustard
  • 2 tsp. minced garlic


Broil brats in the oven for 8 mins on each side (or until internal temperature reaches at least 165 degrees). Slice into 1/2 inch slices.

Cook pasta according to package directions; drain and transfer to a large bowl. Stir in brats, soup, kraut, 3 cups cheese, milk, onions, mustard, and garlic.

Spoon into three square foil baking dishes; sprinkle with remaining cheese. Bake, uncovered, 45-50 minutes at 350F until golden brown and bubbly.

Yield: 3 casseroles (6 servings ea).

To freeze, prepare as directed above. Let casseroles cool, and after they are cool, wrap with foil, then seal in either a freezer bag or plastic wrap. Label with the date and label “Thaw in fridge overnight. 30 mins before baking set out. Bake uncovered at 350F for 45 mins, or until golden brown and bubbly.”

Store in freezer for up to 3 mos.

Turkey Bratwurst and Kraut Casserole - freezer friendly - makes 3 batches. Broil turkey brats for 8 mins on ea side, then slice.

Turkey Bratwurst and Kraut Casserole - freezer friendly - makes 3 batches.

Turkey Bratwurst and Kraut Casserole - freezer friendly - makes 3 batches.

Weather too cold for grilling? Broil turkey brats in your oven and use in this awesome dish with swiss cheese, sauerkraut, and penne pasta. Includes freezer instructions so you can make a bunch and freeze the extras.

Taste of Home 2014 Freezer Meals Magazine: