Easy Recipes using Swiss Cheese
Easy recipes using everyday ingredients

REUBEN CASSEROLE
1 can (16 oz.) sauerkraut, drained
1 can (12 oz.) corn beef, broken into sm. Pieces
2 c. shredded Swiss cheese
1/2 c. mayonnaise or salad dressing
1/4 c. Thousand Island salad dressing
2 med. tomatoes, sliced
2 tbsp. butter or margarine
1/4 c. pumpernickel bread crumbs

Place sauerkraut in 1 1/2 quart glass casserole. Top with corned beef, then shredded cheese. Combine mayonnaise and Thousand Island dressing, spread over cheese. Top with tomato slices. Set aside. Microwave butter until melted. Stir in bread crumbs. Sprinkle buttered crumbs over tomato slices. Microwave casserole for 12-14 minutes on roast until heated through. Let stand 5 minutes before serving. Serves 6.

BROCCOLI BACON QUICHE
4 slices bacon
4 eggs
1 c. half and half
1 c. grated Swiss cheese
2 c. broccoli flowerets
1/4 tsp. Salt
1/8 tsp. garlic powder
1/8 tsp. lemon pepper

Place bacon on several layers of paper towels. Microwave 1 1/2 to 2 minutes at HIGH power or until slightly under cooked. Remove and set aside. Beat eggs with cream and cheese. Stir in broccoli, salt, garlic powder and lemon pepper. Crumble bacon. Stir half of bacon into egg mixture. Pour mixture into a 9 inch glass pie plate. Microwave at MEDIUM power for 4-6 minutes, stirring every other minute. Continue microwaving at HIGH power for 10 minutes or until eggs are set. Allow to stand 5 minutes before serving. Top with remaining bacon. Garnish with sliced tomatoes. Makes 4 servings.

BEEF CASSEROLE
4 potatoes, cooked until tender
1 1/2 lbs. ground beef
3 tbsp. Butter
1 lg. onion, finely chopped
1 sm. red bell pepper, thinly sliced
1 clove garlic, minced
Salt & dash pepper
2 tsp. red wine vinegar
1/4 c. chopped parsley
Dash paprika
Dash nutmeg
1/4 c. milk
1/2 c. Swiss cheese, shredded

Brown ground beef. Mix in onion and red pepper until onions are limp and browned; drain. Mix in garlic, salt, pepper, vinegar and parsley. Place in a 2 1/2 quart casserole. Mix potatoes, butter, paprika, nutmeg and milk. Add more milk if necessary until smooth and salt to taste. Spread over meat mixture and sprinkle with cheese. Bake at 400 degrees for 20 to 25 minutes or until lightly brown.

SCALLOPED POTATOES
2 (10 3/4 oz.) cans condensed potato soup
1/2 c. milk
1 (8 oz.) container sour cream
6 all purpose potatoes, thinly sliced
2 (10 oz.) boxes frozen chopped broccoli, thawed & drained
1/2 onion, finely chopped
2 c. Swiss cheese, grated

Heat oven to 325 degrees. Parboil potato slices approximately 5 minutes. In large bowl, combine soup, milk, sour cream, grated cheese and onion. Add drained potato slices and drained, thawed broccoli. Stir until well mixed. Grease a 9 x 13 inch baking dish. Transfer mixture to dish. Bake 1 1/4 to 1 1/2 hours until potatoes are tender. Let stand 5 to 10 minutes before serving. Yields: 10 servings.

FRUIT STRATA SALAD
3 c. shredded lettuce
1 honeydew melon or cantaloupe, peeled, seeded & cubed
1 (20 oz.) can pineapple chunks, drained
1 pt. strawberries, halved
1 lg. banana, sliced
1 (8 oz.) carton pineapple, lemon or vanilla yogurt
1/2 c. shredded Swiss cheese

In a large salad bowl place half of the lettuce. Layer fruits atop lettuce. Top with remaining lettuce. Spread yogurt over top; sprinkle with Swiss cheese. Cover and chill 2-3 hours. Toss gently to serve.

APPLE CHEESE MELT
1 tbsp. softened butter
2 slices whole wheat bread
1 slice ham
1 round slice apple, cored
1 slice Swiss cheese

Spread butter on 1 side of each bread slice. Make sandwich (buttered sides out) with ham, apple and cheese slices. Cook covered in skillet over medium heat until browned on both sides.

MUSHROOM SALAD
1 lb. fresh mushrooms, washed and thinly sliced
1/2 lb. Swiss cheese, chopped or grated
2 bunches green onions with tops chopped

DRESSING
3 tsp. Cavenders Greek seasoning
1/2 c. salad oil
1/4 c. red wine vinegar
1 tbsp. Sugar

Mix salad ingredients and chill. Mix dressing ingredients and chill. Just before serving, toss lightly with the dressing. If any salad is left, drain dressing and store each separately.

CUCUMBER SALAD
3 cucumbers, peeled and chopped
2 tomatoes, chopped
1 c. diced Swiss cheese
1 c. diced ham
1/4 c. chopped onion

DRESSING
1/2 c. Italian dressing
1/4 c. milk
2 tbsp. Honey
1 c. mayonnaise

Mix salad ingredients. Blend dressing ingredients and combine with salad. Sprinkle 1 tablespoon Parmesan cheese over the top.

POTATO HAM CHEESE SALAD
1/2 c. oil (vegetable)
1/4 c. white wine vinegar
1/4 c. chopped parsley
2 tbsp. Dijon mustard
2 tbsp. Shallots
1/2 tsp. Salt
1/4 tsp. Sugar
1/4 c. chopped walnuts
1/4 lb. Swiss cheese, shredded
1 tsp. Margarine
1/2 lb. ham, cut into strips
Lettuce

In jar with tight-fitting lid, combine first 7 ingredients. Cut potatoes into 1-inch pieces, pour 1/2 cup dressing over potatoes, stirring gently. Put aside for 30 minutes. Saute nuts in margarine until lightly toasted. Add remaining dressing to cheese and ham, combining with potato and lettuce. Toss gently. Put nuts on top. Serves 3 to 4.

SAUSAGE BREAD
3 pkgs. crescent rolls
1 lb. Bob Evans ground sausage, regular
1 lb. Bob Evans ground sausage, hot
3 eggs (save part of one for brushing tops)
1/4 lb. grated cheddar cheese
1/4 lb. Swiss cheese
1 tsp. each oregano, Parmesan cheese & garlic powder

Cook sausage; drain well. Mash fine. Add eggs, cheeses and spices. Put 2 strips from one package of rolls side by side to make rectangle. Seal all seams well. Put 1/3 mixture on roll. Roll lengthwise and seal ends. Put seam side down on baking sheet. Brush with egg. Repeat with other packages. Bake 20 minutes at 350 degrees or until light brown.

STUFFED BREAD
1 1/2 stick butter
1/2 onion, chopped
1 tbsp. dried parsley flakes
Swiss or Mozzarella cheese
2 pieces of bacon
1 lg. loaf French bread

Melt butter, add chopped onion and parsley. Cut cheese in half, then again into triangular pieces. Cut bread into 8 pieces (being sure not to cut all the way through the bread). Put a slice of cheese into each cut. Pour butter, onion and parsley mixture into each cut and on top. Be generous. Lay 2 strips of uncooked bacon on top of bread. Wrap tightly in foil and heat. Just before serving, open foil and turn on broiler to crisp the bacon.