A comforting, cheesy pasta bake layered with rich meat sauce and a creamy béchamel-style topping. Perfect for family dinners, potlucks, or meal prep!

---

⏱️ Time Breakdown

• Prep Time: 15 minutes

• Cooking Time: 25 minutes

• Total Time: ~40 minutes

---

Ingredients

For the Pasta & Meat Sauce:

• 200g (7 oz) spaghetti (or pasta of choice)

• 300g (10 oz) ground beef (or ground turkey/chicken)

• 1 small onion, finely chopped

• 2 cups marinara sauce (store-bought or homemade)

• 1 tbsp olive oil

• Salt & pepper, to taste

• 1 tsp Italian seasoning

• 1 cup mozzarella cheese, shredded

• 1/2 cup parmesan cheese, grated

For the Creamy Sauce (Béchamel-style):

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 1/2 cups milk

• 1/2 cup mozzarella cheese, shredded

• Salt & pepper, to taste

• Nutmeg, a pinch (optional, for depth of flavor)

---

‍ Instructions

1. Preheat Oven:

• Preheat your oven to 375°F (190°C).

2. Cook the Spaghetti:

• Boil spaghetti according to package directions.

• Drain and set aside.

3. Prepare the Meat Sauce:

• In a large skillet, heat olive oil over medium heat.

• Sauté onions until soft and translucent.

• Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned.

• Stir in the marinara sauce and simmer for 5–10 minutes.

4. Make the Creamy Sauce:

• In a saucepan, melt butter over medium heat.

• Whisk in flour and cook for 1 minute to form a roux.

• Gradually add milk, whisking constantly to avoid lumps.

• Simmer until thickened (about 3–5 minutes).

• Stir in mozzarella cheese, season with salt, pepper, and nutmeg if using. Set aside.

5. Assemble the Casserole:

• In a large baking dish or individual oven-safe dishes, layer the following:

  • A scoop of meat sauce

  • A layer of cooked spaghetti

  • More meat sauce

  • Another layer of spaghetti

• Pour the creamy béchamel sauce over the top.

6. Top with Cheese:

• Sprinkle generously with the remaining mozzarella and parmesan cheese.

7. Bake:

• Bake uncovered for 20–25 minutes, or until bubbly and golden brown on top.

8. Serve Hot:

• Let rest for 5 minutes, then serve hot and enjoy the cheesy, saucy goodness!

---

Pro Tips

• Cook pasta al dente so it doesn’t overcook in the oven.

• Use freshly grated cheese for best melt and flavor.

• You can prep the dish ahead and refrigerate overnight, then bake before serving.

---

Variations You’ll Love

️ Spicy Kick:

• Add 1/2 tsp chili flakes to the meat sauce.

• Use a spicy marinara or mix in some sriracha or hot sauce.

Vegetarian Version:

• Skip the meat and sauté chopped mushrooms, zucchini, and spinach instead.

• Add a can of lentils or chickpeas for protein.

Super Cheesy Upgrade:

• Add a layer of ricotta cheese or cream cheese between pasta layers.

• Top with a blend of cheddar, provolone, and mozzarella for a cheese-lover’s dream.

Make It a Meal Prep:

• Bake in individual ramekins or portioned containers.

• Store in fridge up to 4 days or freeze for up to 2 months.

Mediterranean-Style Cottage Cheese Flatbread

Soft, protein-packed, and bursting with herby flavor — perfect for snacking, dipping, or topping!

---

Introduction

This Mediterranean-style flatbread is a soft, satisfying twist on the classics. Made with cottage cheese for added protein and moisture, it’s an easy, nutritious base for fresh toppings like feta, olives, and sun-dried tomatoes. Whether enjoyed warm off the skillet or air-fried to crisp perfection, this flatbread delivers fresh Mediterranean flair with every bite — no yeast or rising time needed!

---

⏱️ Time Guide

• Prep Time: 10 minutes

• Rest Time: 5 minutes

• Cooking Time: 10 minutes

• Total Time: ~25 minutes

---

Ingredients

For the Flatbread Dough:

• 1 cup cottage cheese (full-fat or low-fat)

• 1 cup whole wheat flour (or almond flour for gluten-free option)

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tbsp olive oil

• 1 tsp dried oregano (or za’atar, for deeper Mediterranean flavor)

• 1 clove garlic, minced

• 1 tbsp Greek yogurt (optional – adds extra softness)

Optional Mediterranean Toppings:

• Olive oil, for drizzling

• Feta cheese, crumbled

• Sun-dried tomatoes, finely chopped

• Kalamata olives, sliced

• Fresh herbs: basil, parsley, or thyme

---

‍ Instructions

1. Make the Dough:

• In a large bowl, mix the cottage cheese, flour, baking powder, salt, olive oil, oregano, and garlic.

• Stir until a soft dough begins to form.

• If the dough feels dry or crumbly, mix in 1 tbsp Greek yogurt.

2. Knead & Rest:

• Knead lightly by hand (about 2 minutes) until smooth and cohesive.

• Cover and let rest for 5 minutes to relax the gluten and improve texture.

3. Roll It Out:

• Divide the dough into 2–3 equal portions.

• Roll each into a flat round or oval about ¼ inch (0.5–0.6 cm) thick on a lightly floured surface.

4. Cook on Stovetop:

• Heat a non-stick or cast-iron skillet over medium heat (no oil needed).

• Cook each flatbread for 2–3 minutes per side, until golden brown and lightly puffed.

5. Serve & Top:

• Drizzle warm flatbreads with olive oil.

• Add your favorite Mediterranean toppings: feta, sun-dried tomatoes, olives, and fresh herbs.

• Slice and enjoy warm — plain, dipped in hummus, or served with salads!

---

Tips & Tricks

---

Nutrition Facts (per flatbread, without toppings)

• Calories: ~180 kcal

• Protein: ~9g

• Carbohydrates: ~22g

• Fat: ~7g

• Fiber: ~3g

---

Serving Suggestions

• Pair with hummus or tzatziki for dipping.

• Use as a base for flatbread pizzas.

• Wrap around falafel, grilled chicken, or roasted vegetables.

• Serve alongside soups like lentil, tomato, or chickpea stew.

Golden on the outside, fluffy and cheesy on the inside—these mashed potato puffs are the ultimate way to use leftover mashed potatoes. They’re loaded with cheddar cheese, kissed with garlic flavor, coated in Parmesan for that irresistible crisp, and baked to golden perfection.

Why You’ll Love This Recipe
✅ Great use for leftover mashed potatoes

✅ Quick to make with minimal prep

✅ Oven-baked, not fried—healthier and less mess

✅ Customizable with your favorite add-ins

✅ Kid-friendly and freezer-friendly

✅ Perfect for parties, snacks, or brunches

Ingredient Breakdown & Substitution Guide
Let’s take a closer look at what you’ll need and why:

1. Mashed Potatoes – 3 cups (cold)
Why cold? Cold mashed potatoes are firmer and easier to shape into puffs.

Fresh or leftover? Both work. If using leftovers, make sure they’re not overly wet or soupy.

No mash on hand? Boil and mash ~1.5 pounds of potatoes with a bit of butter and milk.

2. Egg – 1 large
Helps bind the mixture, giving the puffs structure.

If vegan: Try a flax egg (1 tbsp flaxseed + 3 tbsp water) or skip for a slightly looser puff.

3. Cheddar Cheese – 1 cup shredded
Use sharp or extra-sharp for a bold cheesy punch.

Substitutes: Mozzarella (for meltiness), Pepper Jack (for heat), or Gruyère.

4. All-Purpose Flour – 2 tablespoons
Adds just enough body to hold the mixture together without being doughy.

Gluten-free? Use a 1:1 GF blend or cornstarch.

5. Garlic Powder – 1 teaspoon
Infuses flavor throughout.

Fresh garlic can also be used: sauté 1 minced clove in a little butter before adding.

6. Salt & Pepper – To taste
Start with ½ tsp salt and ¼ tsp pepper, then adjust.

7. Fresh Chives – 2 tablespoons, chopped
Adds color, freshness, and mild onion flavor.

Swap with green onions or parsley if needed.

8. Grated Parmesan – For coating
Creates that savory, golden crust on the outside.

Use finely grated (not shredded) for best texture.

‍ Instructions with Visual Cues & Tips
Let’s walk through this step-by-step for perfect results every time.

Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C).

Line a baking tray with parchment paper or lightly grease it. This prevents sticking and promotes even browning.

Pro Tip: If you have a silicone baking mat, it works perfectly here too.

Step 2: Mix the Base
In a large mixing bowl, combine:

3 cups cold mashed potatoes

1 egg

1 cup shredded cheddar cheese

2 tablespoons all-purpose flour

1 teaspoon garlic powder

2 tablespoons chopped chives

Salt and pepper to taste

Use a spatula or clean hands to mix until everything is thoroughly combined.

Troubleshooting Tip:
If the mixture feels too wet or sticky to roll, add 1–2 extra tablespoons of flour or chill the bowl for 15 minutes.

Step 3: Shape the Puffs
Use a small cookie scoop or spoon to portion about 2 tablespoons of mixture per puff.

Gently roll into a ball with your hands. Don’t pack it too tightly—this keeps the inside fluffy.

Makes around 18–20 puffs, depending on size.

Step 4: Coat in Parmesan
Pour grated Parmesan cheese onto a shallow plate.

Roll each puff gently to lightly coat the outside in Parmesan.

This gives a beautiful golden crust and adds an umami boost.

Step 5: Bake to Perfection
Arrange puffs 1 inch apart on your prepared tray.

Bake for 15–20 minutes, or until golden brown and puffed.

⏱️ Ovens vary—start checking at 15 minutes.
For extra crispiness, switch to broil for the last 2 minutes, but watch closely!

Step 6: Garnish and Serve
Sprinkle with extra fresh chives (or herbs of your choice).

Serve warm, straight from the oven.

Serving Suggestions
Party Platter: Serve with toothpicks and dip bowls of sour cream, hot sauce, or ranch.

Brunch Upgrade: Add crispy bacon bits and serve with poached eggs.

Lunch Side: Pair with a fresh green salad or soup.

Variations & Flavor Add-Ins
Here’s how to take this base recipe and make it your own:

Spicy Jalapeño-Cheddar Puffs
Add 1 finely chopped jalapeño (seeds removed for milder heat).

Bacon & Chive Puffs
Stir in ½ cup cooked, crumbled bacon for smoky flavor.

Corn & Pepper Puffs
Add ½ cup sweet corn and ¼ cup finely diced red bell pepper.

Triple Cheese Burst
Mix in a blend of cheddar, mozzarella, and Gruyère.

⏱️ Make-Ahead & Freezer Tips
✅ Make Ahead (Fridge)
Shape and coat the puffs, place on a tray, cover tightly, and refrigerate up to 24 hours.

Bake directly from the fridge, adding 2–3 minutes to bake time.

❄️ Freeze (Unbaked or Baked)
Freeze unbaked puffs on a tray until solid, then transfer to a freezer bag.

To bake from frozen: Add 5–7 extra minutes in the oven.

To reheat baked puffs: Reheat at 350°F (175°C) for 8–10 minutes.

❓Frequently Asked Questions (FAQ)
Can I make these in an air fryer?
Yes! Air fry at 375°F (190°C) for 10–12 minutes, shaking once halfway. Great for small batches.

What if my mashed potatoes are too wet?
Add more flour, a tablespoon at a time, or chill the mixture before shaping.

Can I make these without egg?
Yes, though the puffs may be slightly softer. Add extra cheese or breadcrumbs to help bind.

Nutrition (Per Puff – Approximate)
Calories: ~95

Fat: 6g

Carbs: 7g

Protein: 3g

Fiber: 0.4g

Sodium: 140mg

(Values will vary depending on cheese, flour, and potato type.)

Summary
Component Details
Prep Time 10 minutes
Cook Time 15–20 minutes
Total Time ~30 minutes
Yield 18–20 puffs
Skill Level Easy
Storage 3 days in fridge / 1 month frozen
Reheat Oven or air fryer preferred

Final Tips for Success
Don’t over-mix: Keep the mixture light to avoid dense puffs.

Use cold mashed potatoes for easier shaping.

Finely grate the Parmesan—shredded won’t stick well.

Avoid overcrowding the tray—space them out for browning.

Always taste your mash before seasoning the mixture.

If you’re a fan of comfort food with a twist, Cheesy Mashed Potato Puffs will become a go-to in your rotation. They’re the perfect combo of creamy inside, crisp outside, cheesy goodness—and they’re totally crowd-pleasing!

Every time I want something quick, healthy, and satisfying for breakfast, I go straight to these flourless vanilla oatmeal pancakes. With no flour, no added sugar, and just a handful of ingredients, they come together in five minutes and taste like something off a brunch menu. The vanilla and banana blend into the oats to create pancakes that are soft, fluffy, and naturally sweet. And the best part? They’re made in a blender no bowls, no fuss, no mess.

“These pancakes changed my mornings fast, flourless, and full of flavor.” – @CleanPanChef

Why I Call These My Everyday Pancakes
I’ve made these hundreds of times in my kitchen, tweaking little details here and there, and they still remain one of the most reliable breakfasts I can whip up. They hit all the checkboxes:

Flourless and gluten free: Great for anyone avoiding processed grains
High protein: Thanks to the eggs and oats, they keep you full longer
Naturally sweet: The ripe banana adds just enough sugar without needing syrup
Quick cleanup: One blender, one pan and that’s it
They’re on the same list of my weekly staples as our 5 minute oat pancakes and banana oatmeal treats the kind of clean eats that still feel indulgent.

Ezoic
Ingredients
1 ripe banana ?
2 eggs
1/2 cup rolled oats
1/2 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt
Step by Step to Make Flourless Vanilla Oatmeal Pancakes
1: Blend the Batter
In a blender, add the ripe banana, eggs, oats, baking powder, vanilla extract, and salt.
Blend on high speed for about 30 seconds until the batter is smooth and slightly thickened.
2: Let It Rest
Let the batter sit for 2-3 minutes while your pan heats this helps the oats absorb the liquid and thickens the mix slightly.
3: Preheat the Skillet
Place a non stick skillet or griddle over medium heat.
If needed, lightly grease the surface with a few drops of oil or butter spread evenly with a paper towel.
4: Pour and Shape
Pour small rounds of batter onto the hot skillet. I usually do 2 tablespoons per pancake for easy flipping.
Use the back of a spoon to gently spread the batter into a circle, if needed.
5: Cook and Flip
Cook the pancakes for about 2-3 minutes on one side you’ll see bubbles form and the edges set.
Flip carefully and cook for another 2 minutes until golden brown and cooked through.
6: Serve and Enjoy
Serve warm with toppings like fresh fruit, maple syrup, peanut butter, or a dollop of yogurt.
“Just blend, pour, and flip no flour, no stress, just fluffy pancakes that love you back.” – @FastFuelChef

Stack of golden flourless oatmeal pancakes topped with banana and honey on a white plate
Healthy and fluffy banana oat pancakes no flour, no sugar, just pure breakfast comfort
Flavor Variations I Use Often
Even though this base recipe is already satisfying, I love tweaking it depending on the season, the occasion, or just my cravings. It’s flexible enough to go sweet or savory, light or rich. Below are some of the mix ins and flavor boosts I’ve tested and they all work beautifully without messing with the flourless integrity of the recipe:

Chopped walnuts or pecans: For crunch and nutty richness
Cinnamon + nutmeg: Adds warmth and makes them taste like banana bread
Blueberries: Drop fresh or frozen berries onto the batter after pouring
Chocolate chips: A few mini chips go a long way without overwhelming the batter
Shredded coconut: Adds texture and a mild tropical sweetness
These are the same kinds of tweaks I use in our Japanese style pancakes or flourless energy bits small changes that bring new life to a simple recipe.

My Tips for Perfect Texture Every Time
Because these pancakes use no wheat flour, the oats have to do all the work. That means a few small steps make a big difference in how fluffy and cohesive the final pancakes are. Here’s what I’ve learned after dozens of test runs:

Use a ripe banana: The softer and spottier, the better for moisture and sweetness
Rest the batter: Just 2-3 minutes allows the oats to soak and swell a must for fluffiness
Medium heat: Not too high or the pancakes brown too fast and stay wet inside
Smaller pancakes: Easier to flip and cook evenly when flour isn’t involved
Grease lightly: A thin layer of oil or butter gives a crisp edge without frying
These same tricks apply to recipes like our flourless flatbreads and clean oat breakfast plates where natural binding takes the place of processed starch.

Make Ahead and Storage Tips
One of my favorite things about these pancakes is how well they hold up for later. I usually double the recipe and keep extras for busy mornings. They store beautifully and taste just as good reheated. Here’s how I do it:

Fridge: Store in an airtight container for up to 4 days
Freezer: Stack with parchment between each and store in a zip top bag for up to 1 month
To reheat (microwave): Wrap in a paper towel and heat for 20-30 seconds
To reheat (pan): Warm in a non stick skillet over low heat for 2 minutes per side
To reheat (toaster oven): Bake at 300°F (150°C) for 5-6 minutes for crisp edges
I use these same methods for other make ahead hits like our egg muffin cups or stuffed mashed potato nests. They make weekday mornings way easier without sacrificing nutrition or texture.

Smart Substitutions That Still Work
I’ve played with ingredient swaps often especially when prepping for guests with dietary needs or just running low on something. These pancakes are incredibly forgiving, as long as you keep the balance of wet to dry. Here’s what I’ve tested that works:

Ezoic
If You Don’t Have Swap With Effect
Rolled oats Quick oats Softer texture, slightly less chew
Eggs 2 flax eggs Still binds, slightly denser
Vanilla extract Cinnamon or nutmeg Warm and aromatic different but delicious
Banana ½ cup unsweetened applesauce Milder flavor, slightly less sweet
Baking powder ¼ tsp baking soda + 1 tsp lemon juice Still gives lift and fluffiness
I’ve used these swaps when making our banana bread without a mixer and eggless vanilla cake and the flexibility makes it easy to keep baking even when a key ingredient runs out.

Creative Ways to Serve These Pancakes
Make Breakfast More Fun and Flexible
In my kitchen, how I serve these pancakes depends entirely on the mood sometimes casual and quick, other times plated and polished. The flavor is so neutral and balanced that it goes well with both sweet and savory sides. Here are some of the ways I like to serve them, whether it’s a solo breakfast or a table full of guests:

With fresh fruit: Top with banana slices, berries, or diced apples
Nut butter drizzle: Peanut butter, almond butter, or tahini for richness and protein
Yogurt and honey: Adds creaminess and natural sweetness
Maple syrup + pecans: Classic and satisfying, with crunch and sweetness
Savory twist: Serve with avocado slices and a sprinkle of chili flakes
I also love to serve them brunch style stacked with alternating layers of fruit, a bit of whipped Greek yogurt, and a final dusting of cinnamon or cocoa. This makes them feel just as special as our fluffy cheesecake cupcakes or berry studded desserts, but still clean and nourishing.

Ideas for Kids and Parties
These mini pancakes are fantastic for kids especially when shaped small and served with dipping bowls. I often make them the size of silver dollars and stack three together on a skewer with strawberries or grapes for a fun twist. They’re soft, naturally sweet, and mess free great for toddlers and lunchboxes alike.

Pancake skewers: Alternate with fruit for a breakfast kabob
Mini pancake bites: Serve with yogurt dip or applesauce for toddlers
Pancake sliders: Fill with nut butter and banana slices for snackable sandwiches
I’ve even set up a DIY pancake bar at parties placing these on a platter with bowls of toppings like chopped nuts, honey, seeds, and spreads. It turns a healthy breakfast into an interactive and fun experience, just like our crepe boards or mini donut muffins.

Batching, Scaling, and Gifting Ideas
While this recipe makes enough for about six medium pancakes, I almost always double it. They store well, freeze beautifully, and are one of the few healthy breakfasts my whole family agrees on. When batching, I also divide the blended batter into two bowls and stir in different flavors like blueberries in one, cinnamon and chopped nuts in the other. This way, you get variety with zero extra effort.

Double batch: Blend everything at once and cook in two pans simultaneously if you want to save time
Flavor split: After blending, divide the batter and add flavor variations separately
Mini pancake batch: Use 1 tablespoon of batter per pancake for toddlers or snacking
I’ve also turned these into gifts freezing them in stacks of six, wrapping them in parchment, tying with twine, and including a little card with topping ideas. It’s a thoughtful, homemade gesture perfect for postpartum meals, housewarming gifts, or busy friends who want healthy options without the work. Just like our pineapple quick bread or fluffy homemade bread loaf, they show love without needing fancy packaging.

Quick Fixes for Common Pancake Problems
Problem Cause Solution
Pancakes falling apart Too big or flipped too early Make them smaller and wait for edges to set before flipping
Soggy centers Pan too hot or batter too thick Lower heat and thin batter with 1-2 tbsp milk if needed
Bitter taste Too much baking powder or underripe banana Use ripe bananas and don’t overmeasure leavening
Stick to pan Pan not hot enough or ungreased Preheat fully and lightly grease between batches
Not fluffy Batter too runny or cooked too fast Let batter rest, cook over medium, and don’t overcrowd pan
“You don’t need a fancy griddle or tricks just a good banana, warm pan, and a minute of patience.” – @SimpleStackChef

Frequently Asked Questions
Can I make these pancakes vegan?
Yes, absolutely. Replace the two eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and let it sit for 5 minutes before blending. You may also need to add 1-2 tablespoons of plant based milk to adjust consistency.

Do I have to use a blender?
Using a blender makes the batter smoother and fluffier, but you can also mash the banana and mix everything by hand. The texture will be slightly chunkier but still delicious.

Can I prepare the batter the night before?
Yes. Store the blended batter in an airtight container in the fridge for up to 12 hours. Just stir gently before cooking, as the oats may thicken the mix slightly overnight.

What if I want them sweeter?
The banana provides natural sweetness, but you can add 1-2 teaspoons of maple syrup or honey to the batter if you like. Alternatively, serve with sweet toppings like fruit compote or nut butter drizzle.

Can kids eat these pancakes?
Definitely. They’re soft, naturally sweet, and free from refined sugars ideal for toddlers, school lunches, or healthy snacks. Just be sure to make them small and soft for younger kids.

Golden, crunchy smashed potatoes. A silky bed of whipped feta. A bold swirl of aromatic chili oil.
This isn’t just a dish—it’s an experience.

Think of the taste of a buzzing street kitchen crossed with the elegance of a rooftop mezze bar.

---

️ Ingredients

For the Smashed Potatoes:

• 1 kg baby potatoes (yellow or red-skinned)

• Olive oil, for drizzling

• Salt & freshly ground black pepper

For the Whipped Feta:

• 200 g feta cheese, crumbled

• 100 g Greek yogurt or cream cheese

• 1 tbsp olive oil

• Zest of ½ lemon

For the Spiced Chili Oil:

• ½ cup olive oil

• 3 garlic cloves, thinly sliced

• 1 small shallot, thinly sliced

• 1 star anise

• 1 tbsp sesame seeds

• 1 tsp chili flakes (adjust to heat preference)

• ½ tsp smoked paprika

• Pinch of sugar

• Salt to taste

---

Instructions

Step 1: Boil & Smash

1. Bring a large pot of salted water to a boil.

2. Add baby potatoes and boil until fork-tender, ~15 minutes.

3. Drain and place on a parchment-lined baking tray.

4. Smash each potato gently using the base of a glass or a fork.

5. Drizzle generously with olive oil. Season with salt and black pepper.

6. Roast at 220°C (425°F) for 25–30 minutes, flipping once, until golden and crisp.

---

Step 2: Make the Spiced Chili Oil

1. In a small saucepan, heat olive oil over medium heat.

2. Add sliced garlic, shallots, and star anise.

3. Cook gently until golden and aromatic (~3–4 mins).

4. Lower the heat, then stir in:

   • Sesame seeds

   • Chili flakes

   • Smoked paprika

   • Pinch of sugar

   • Salt to taste

5. Simmer for just 1 more minute, then remove from heat.

6. Optional: Strain for a smoother oil, or leave everything in for texture and depth.

---

Step 3: Whip the Feta

1. In a food processor, combine:

   • Crumbled feta

   • Greek yogurt or cream cheese

   • Olive oil

   • Lemon zest

2. Blend until completely smooth and airy.

   • Tip: Scrape down sides as needed to ensure even blending.

---

Step 4: Assemble Like a Pro

1. Spread whipped feta generously across a serving platter.

2. Arrange the crispy smashed potatoes over the feta.

3. Drizzle generously with the warm chili oil.

4. Optional garnish: extra sesame seeds, more chili flakes, lemon zest, or microgreens.

---

Why You’ll Love It

• Heat with elegance: The chili oil is bold, floral, and addictively layered.

• Cloud-like contrast: Creamy feta plays the perfect cool contrast to crispy potatoes.

• Mediterranean magic: Simple ingredients, elevated to a mezze masterpiece.

• Party-perfect: Stunning presentation + universally loved flavors.

---

Recipe Notes

---

Optional Add-Ons:

• A soft-boiled egg on top (for brunch style )

• Roasted chickpeas or lentils for crunch

• Swap feta for whipped goat cheese or labneh

---

This Dish is a Vibe

Once you serve this, be prepared for the “Can you make this again?” every single time.
Perfect for:

• Weekend gatherings

• Mezze platters

• Fancy snack boards

• Midnight indulgence

Introduction
If you love a classic Reuben sandwich, you’re in for a treat with this Savory Reuben Bake. It’s a hearty, comforting dish that takes the traditional flavors of a Reuben—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—and turns them into a delicious casserole. Perfect for feeding a crowd or indulging in a cozy meal, this Reuben bake offers all the tangy, savory flavors you crave but in an easy, layered format.

Why This Recipe is Perfect for You
This Savory Reuben Bake is ideal for anyone who loves the classic deli sandwich but wants a fun and simple twist. It’s easy to prepare, requiring just a few ingredients and minimal prep time. Whether you’re looking for a family-friendly meal, an easy dinner option, or a party dish, this Reuben casserole has you covered. Plus, it’s perfect for using up leftover corned beef, especially around St. Patrick’s Day.

Ingredients
1 can refrigerated crescent roll dough (8 oz)
1/2 lb sliced corned beef or pastrami
1/2 lb sliced Swiss cheese
1 cup sauerkraut, drained and squeezed dry
1/2 cup Russian or Thousand Island dressing
2 tablespoons Dijon mustard
1 tablespoon butter, melted
1 teaspoon caraway seeds (optional)
Fresh parsley for garnish (optional)Directions
1. Preheat the Oven
Before you begin, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.

2. Prepare the Crescent Roll Base
Open the can of crescent roll dough and unroll half of it. Press the dough evenly into the bottom of your prepared baking dish to create the base for your Reuben bake.
3. Layer the Ingredients
Spread 2 tablespoons of Dijon mustard over the dough base for that signature Reuben flavor. Then, evenly layer the sliced corned beef or pastrami on top of the mustard. Next, cover the meat with slices of Swiss cheese. The cheese will melt and bind the layers together as it bakes.

After the cheese, evenly distribute the drained sauerkraut over the top. Make sure to squeeze as much liquid as possible out of the sauerkraut to prevent the bake from becoming soggy.

4. Add the Dressing
Drizzle 1/2 cup of Russian or Thousand Island dressing over the sauerkraut. This adds the creamy, tangy flavor that balances the richness of the corned beef and cheese.

5. Top with Crescent Dough
Unroll the remaining half of the crescent roll dough and carefully place it over the layered filling. Press the edges of the dough to seal the top and bottom layers together.

6. Bake
Brush the top of the dough with 1 tablespoon of melted butter for extra flavor and a golden finish. If you like the traditional Reuben flavor, sprinkle 1 teaspoon of caraway seeds over the top.

Place the dish in the preheated oven and bake for 20-25 minutes, or until the crescent dough is golden brown and fully cooked.

7. Serve
Once baked, let the Reuben bake cool for a few minutes before slicing it into squares. Garnish with fresh parsley for a pop of color and freshness if desired. Serve warm and enjoy!

Kitchen Equipment Needed
9×13-inch baking dish
Mixing bowl for sauces
Knife for slicing and layering ingredients
Basting brush for butter

Tips and Shortcuts
Sauerkraut Tip: Make sure to squeeze as much liquid as possible from the sauerkraut to avoid sogginess in the bake. You can even pat it dry with paper towels for best results.
Time Saver: Use pre-cooked corned beef or deli-sliced corned beef or pastrami to cut down on preparation time.
Crescent Dough Alternative: If you don’t have crescent roll dough, puff pastry or pizza dough can also be used as a substitute for the base and top of the bake.
Recipe Swaps and Variations
Different Cheese: If Swiss cheese isn’t your favorite, try using provolone or mozzarella for a different flavor profile.
Vegetarian Option: For a vegetarian twist, substitute the corned beef with roasted mushrooms or vegetarian deli slices.
Spicy Kick: Add a layer of spicy mustard or a few slices of jalapeños between the layers for a spicy twist.
How to Store Leftovers
Leftover Savory Reuben Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the slices on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes until heated through and crispy on the edges.Food and Drink Pairings
This Reuben bake pairs perfectly with a side of potato chips, a simple green salad, or a classic potato salad. For drinks, try serving it with a crisp lager or a refreshing glass of iced tea. If you’re feeling festive, a pint of Guinness or a cold soda also complements the rich flavors of the Reuben bake.

Frequently Asked Questions (FAQ)
Q: Can I make this dish ahead of time?
A: Yes! You can assemble the Reuben bake a few hours ahead and store it in the refrigerator until you’re ready to bake. Just pop it in the oven when you’re ready to serve.

Q: Can I freeze the leftovers?
A: Absolutely! Wrap individual slices tightly in foil and freeze for up to 2 months. When you’re ready to enjoy, reheat them in the oven until warm and crispy.

Q: Can I use other types of bread dough?
A: Yes, if you don’t have crescent roll dough, you can substitute puff pastry, pizza dough, or even phyllo dough for a different texture and flavor.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Call to Action
Love this Savory Reuben Bake recipe? Share it with your friends and family, and don’t forget to subscribe to our blog for more delicious, easy-to-make recipes that everyone will love. Whether you’re feeding a crowd or just craving something comforting, this Reuben bake is sure to become a household favorite! Happy baking!

Savory Reuben Bake
Author: Mia Martinez Total Time: 40 minutes
Print Recipe
Pin Recipe
Savor the rich flavors of this Reuben Bake with layers of corned beef, sauerkraut, Swiss cheese, and a golden crust. Perfect for a hearty, comforting meal

Ingredients
Scale
1x
2x
3x
6 slices of rye bread, divided
1 pound thinly sliced pastrami or corned beef, divided
1 (14.5-ounce) can or jar of sauerkraut, drained well
4 cups shredded Swiss cheese, divided
2 teaspoons caraway seeds, divided
1 cup chopped dill pickles
1 cup milk
3 large eggs, beaten
⅓ cup creamy dressing (use a homemade variation of thousand island)
¼ cup yellow mustard
Instructions
Preheat the oven to 350°F (175°C). Spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray.
Prepare the bread: Cut four slices of rye bread into 2-inch cubes and place them in the bottom of the baking dish.
Make breadcrumbs: Pulse the remaining two slices of rye bread in a food processor to create fine breadcrumbs. Set aside.
Layer the casserole:
Evenly distribute half of the pastrami over the cubed bread.
Spread the drained sauerkraut and chopped dill pickles on top. Sprinkle with 1 teaspoon of caraway seeds.
Add 2 cups of shredded Swiss cheese over the sauerkraut layer.
Place the remaining pastrami on top of the cheese. Gently press down on the layers to compact them.
Finish with cheese and seeds: Sprinkle the remaining 2 cups of shredded Swiss cheese and 1 teaspoon of caraway seeds over the pastrami.
Prepare the sauce: In a medium bowl, whisk together the milk, beaten eggs, creamy dressing, and mustard.
Assemble and bake: Pour the sauce evenly over the entire casserole. Top with the prepared breadcrumbs. Cover with foil.
Bake: Place the dish in the oven and bake for 45 minutes.
Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes. Slice into portions and serve warm.
Prep Time: 15 minutes
Cook Time: 25 minutes
Nutrition
Serving Size: 6-8 servings Calories: 450 kcal

✅ Why You’ll Love It:

• No deep frying — only light olive oil

• Naturally gluten-free using oat flour

• Full of flavor thanks to spices + optional parmesan or yeast

• Ideal for snacks, lunch, or sides

---

️ Ingredients:

• 1 medium head of cauliflower (bite-sized florets)

• 2 tablespoons olive oil

• 2 tablespoons oat flour or finely ground oats

• 1 tablespoon nutritional yeast or grated parmesan (optional)

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• Salt and pepper (to taste)

• Optional garnish: lemon juice, parsley, or thyme

---

Instructions:

1. Preheat oven to 200°C (390°F). Line a tray with parchment paper.

2. Wash and dry cauliflower well. Cut into equal-sized florets.

3. In a large bowl, mix:

   • Olive oil

   • Oat flour

   • Garlic powder, paprika

   • Salt, pepper

   • Nutritional yeast (if using)

4. Toss cauliflower florets in the mix until evenly coated.

5. Spread in a single layer on the tray — don’t overcrowd!

6. Bake for 25–30 minutes, flipping halfway through, until crispy and golden-brown.

7. Optional: add a splash of lemon juice or fresh chopped herbs before serving.

---

️ Serving Ideas:

• With hummus

• With garlic yogurt dip

• Drizzled with tahini or a spicy tomato chutney

---

Why Women Should Mix Hibiscus Flowers with Bay Leaves and Cinnamon

This age-old natural blend is a gentle yet powerful tonic for women’s hormonal and circulatory health. Here’s what each component does:

Hibiscus Flowers:

• Rich in antioxidants and polyphenols

• Helps regulate blood pressure

• Supports menstrual balance

• Natural mild diuretic—helps with bloating

Bay Leaves:

• Improves digestion and reduces gas

• Has anti-inflammatory properties

• May help regulate blood sugar levels

Cinnamon:

• Boosts circulation and metabolism

• Stabilizes blood sugar, especially helpful during PMS

• Enhances uterine health and relieves cramps

---

How to Use This Blend (Simple Tea):

Ingredients:

• 1 tsp dried hibiscus petals

• 1 dried bay leaf

• ½ tsp cinnamon (or 1 small stick)

• 2 cups boiling water

Instructions:

1. Steep all ingredients in hot water for 10–15 minutes.

2. Strain and drink warm.

3. Optional: add honey or a slice of lemon.

Drink 1 cup a day, especially during the week before menstruation, or when feeling bloated or sluggish.

---

The Cucumber Remedy: Nature’s Secret for Light, Healthy Legs

Cucumber is 90% water, packed with silica, potassium, and vitamin K — making it ideal for:

✅ Why It Works:

• Reduces fluid retention (bye, swollen ankles!)

• Boosts collagen for skin and vein strength

• Supports lymphatic drainage

---

How to Use It:

• Eat raw cucumber slices daily (with peel)

• Add to water with mint and lemon

• Use as a cold compress for tired legs

• Blend into smoothies with ginger + lemon

---

Final Thoughts

These three simple remedies:

1. Oven-roasted cauliflower — for guilt-free comfort food

2. Hibiscus, bay, cinnamon tea — for inner hormonal and circulatory balance

3. Cucumber — for beautiful, energized legs

…are all ways to feel great, naturally.

Ingredients:

For the Cake Base:

• 300g (10.5 oz) digestive biscuits or Marie biscuits (or 3 cups puffed rice cereal)

• 100g (1/2 cup) unsalted butter

• 200g (7 oz) dark chocolate (70% cocoa), chopped

• 100g (3.5 oz) milk chocolate, chopped

• 1/2 cup heavy cream (or condensed milk for a sweeter version)

• 1/2 cup golden syrup or honey (or corn syrup)

• 1 tsp vanilla extract

• 1/2 cup toasted hazelnuts, walnuts, or almonds (optional)

• 1/2 cup mini marshmallows (optional, for texture and fun)

For the Chocolate Coating:

• 200g (7 oz) dark chocolate

• 100g (3.5 oz) milk chocolate

• 2 tbsp neutral oil (e.g., vegetable or coconut) — for glossy finish

• 1/4 cup crushed roasted peanuts or puffed rice for crunch in coating

---

Step-by-Step Instructions:

Step 1: Prepare the Biscuit Base

1. Crush the biscuits: Place biscuits in a large ziplock bag and crush them with a rolling pin into small pieces (not powder). Alternatively, use puffed rice cereal.

2. Optional: Roughly chop nuts and toast them in a dry pan for 3–5 minutes until fragrant.

3. Optional: Add mini marshmallows to your biscuit bowl for added texture.

Step 2: Make the Chocolate Mixture

1. In a medium saucepan over low heat, add:

   • 100g butter

   • 200g dark chocolate

   • 100g milk chocolate

   • 1/2 cup cream (or condensed milk)

   • 1/2 cup golden syrup (or honey)

2. Stir continuously until fully melted and glossy.

3. Add 1 tsp vanilla extract, then remove from heat.

Step 3: Combine

1. Pour the warm chocolate mixture over the crushed biscuits (or puffed rice) and nuts/marshmallows.

2. Stir well to coat every piece with the chocolate mixture.

Step 4: Mold and Chill

1. Line a loaf pan or rectangular mold with plastic wrap or parchment paper.

2. Pour in the mixture and press it down evenly with a spatula.

3. Cover and refrigerate for at least 4 hours, preferably overnight.

---

Step 5: Make the Crunchy Chocolate Coating

1. Melt:

   • 200g dark chocolate

   • 100g milk chocolate

   • 2 tbsp neutral oil

   • Optional: stir in 1/4 cup puffed rice or crushed roasted peanuts.

2. Let the coating cool slightly for 5 minutes (not hot but still pourable).

Step 6: Coat the Cake

1. Remove the chilled cake from the mold and place it on a wire rack over a tray.

2. Pour the chocolate coating over the top and sides.

3. Use a spatula or spoon to spread evenly.

4. Refrigerate again for 30 minutes or until set.

---

Step 7: Slice & Serve

• Use a hot knife to get smooth slices.

• Best served cold with a drizzle of cream or alongside coffee.

---

️ Serving Suggestions:

• Drizzle with caramel or melted white chocolate.

• Add chopped cherries or cranberries to the base for a fruit twist.

• Serve with whipped cream or vanilla ice cream.

---

Storage:

• Store in the refrigerator for up to 1 week in an airtight container.

• You can also freeze slices for up to 2 months. Wrap each piece in plastic wrap and store in a freezer bag.

Creamy baked milk is a simple, delicate dessert with a melt-in-your-mouth texture, perfect for any occasion—from a cozy family lunch to a refined tea-time treat. Using just a few everyday ingredients, this recipe transforms pantry staples into a wonderfully nostalgic dish that’s soft, silky, and lightly sweetened.

Ingredients:

• 4 large eggs
• 4 cups (1 liter) of milk
• 1 cup granulated sugar
• 1 teaspoon vanilla extract (optional, for extra aroma)
• Ground cinnamon (optional, for garnish)

‍ Instructions:

1. Prepare the Egg Mixture:

• Crack the eggs into a large mixing bowl.
• Use a fork or a whisk to beat the eggs gently until the yolks and whites are just combined. You don’t need to whip them—just a light mix is perfect.

2. Add the Sugar:

• Pour in the sugar.
• Stir well until the sugar is mostly or fully dissolved. The mixture should feel smooth with no visible sugar grains.

3. Incorporate the Milk:

• Gradually pour in the milk while stirring to fully incorporate it into the egg-sugar mixture.
• If using, add the vanilla extract at this stage.

4. Grease the Baking Dish:

• Lightly grease a glass or ceramic baking dish with butter or margarine.
• Make sure the entire surface is coated to prevent sticking.

5. Pour and Level:

• Carefully pour the prepared mixture into the greased baking dish.
• Level the top gently with a spatula if needed.

6. Bake:

• Preheat your oven to 356 ºF (180 ºC).
• Place the dish in the center of the oven.
• Bake for 45–50 minutes, or until the top is golden and the custard is set. You can test doneness by inserting a toothpick into the center—if it comes out clean, it’s ready.

7. Cool and Finish:

• Remove from the oven and allow the dessert to cool completely in the dish.
• For an extra touch of flavor and aroma, sprinkle a little ground cinnamon on top.

️ Serving Suggestions:

• Serve chilled or at room temperature.
• Pairs beautifully with fresh berries or a drizzle of honey.
• Can also be served in slices or scooped into bowls.

Tips:

• Use full-fat milk for a richer flavor and creamier texture.
• This dessert stores well in the fridge for up to 3 days.
• You can add a pinch of salt to enhance flavor.

This Creamy Baked Milk is a heartwarming and satisfying dish made with just three essential ingredients—plus a couple optional extras for aroma and elegance. Simple, smooth, and comforting, it’s the perfect old-fashioned recipe to make any moment a little more special.

 

Avocado Almond Smoothie

Ingredients:

• 1 ripe avocado (peeled & pitted)

• 1 medium banana (fresh or frozen)

• 10–12 raw almonds (soaked overnight or plain)

• 1 cup unsweetened almond milk (or milk of choice)

• 1–2 teaspoons honey or maple syrup (optional, for sweetness)

• 1/4 teaspoon ground cinnamon (optional)

• Ice cubes (optional, for a thicker smoothie)

Directions:

1. Add the banana, avocado, almonds, and almond milk to a blender.

2. Blend until smooth and creamy.

3. Taste and add sweetener if needed. Blend again.

4. Add ice cubes if desired and blend for a frosty texture.

5. Pour into a glass and garnish with crushed almonds or cinnamon.

Nutrition Highlights:

• Great source of healthy fats, fiber, and vitamin E

• Keeps you full longer, ideal for breakfast or post-workout fuel

---

Strawberry Walnut Smoothie

Ingredients:

• 1 cup fresh strawberries (hulled)

• 1 medium banana

• 6–8 walnut halves

• 1/2 cup Greek yogurt (plain or vanilla)

• 3/4 cup milk (dairy or plant-based)

• 1–2 teaspoons honey (optional)

Directions:

1. Add strawberries, banana, yogurt, walnuts, and milk to a blender.

2. Blend until smooth and silky.

3. Add sweetener if needed and blend again.

4. Pour into a glass and top with chopped walnuts or strawberry slices.

Nutrition Highlights:

• Rich in omega-3s, protein, and vitamin C

• Supports brain health and immune system

---

Mango Pistachio Smoothie

Ingredients:

• 1 cup ripe mango chunks (fresh or frozen)

• 1 medium banana

• 2 tablespoons shelled pistachios

• 3/4 cup milk (dairy or non-dairy like oat or soy milk)

• 1/4 teaspoon ground cardamom (optional, for an exotic twist)

• 1 teaspoon honey or agave (optional)

• Ice cubes (optional)

Directions:

1. Combine mango, banana, pistachios, milk, and cardamom in a blender.

2. Blend on high until smooth.

3. Taste and adjust sweetness.

4. Add ice for a colder smoothie, if desired.

5. Serve with chopped pistachios sprinkled on top.

Nutrition Highlights:

• Packed with antioxidants, fiber, and healthy fats

• Energizing and satisfying tropical treat

---

Blueberry Cashew Smoothie

Ingredients:

• 1/2 cup fresh or frozen blueberries

• 1/2 cup chopped mango

• 1 medium banana

• 8–10 cashews (soaked if preferred)

• 3/4 cup milk (any variety)

• 1 tablespoon flaxseed or chia seed (optional)

• 1 teaspoon vanilla extract (optional)

Directions:

1. Place all ingredients in a blender.

2. Blend until smooth and rich.

3. Taste and add a natural sweetener if desired.

4. Pour into a glass and top with a few extra blueberries or crushed cashews.

Nutrition Highlights:

• Excellent source of vitamin K, magnesium, and antioxidants

• Boosts brain function and heart health

---

Optional Add-Ins for All Smoothies:

• Protein powder (vanilla or unflavored)

• Spinach or kale (for an extra green boost)

• Chia or flaxseeds (for omega-3 and fiber)

• Oats (for more bulk and energy)

• Dates (natural sweetener)

---

Tips:

• Use frozen fruits for a thicker texture without needing ice.

• Soak nuts overnight to make blending easier and digestion smoother.

• Adjust milk quantity to control thickness.

Ingredients:

For the Carrot Cake:

• 2 cups (260g) all-purpose flour

• 2 tsp baking soda

• 1 ½ tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves (optional, for deeper spice)

• 1 ¾ cups (350g) granulated sugar

• ½ cup (100g) brown sugar (light or dark)

• 1 cup (240ml) vegetable oil (or melted coconut oil)

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 2 cups (260g) finely grated carrots (firmly packed)

• 1 cup (100g) chopped pecans or walnuts

• ½ cup (120ml) unsweetened applesauce (or crushed pineapple, drained)

• ½ cup (80g) raisins (optional, plumped in warm water and drained)

• ½ cup (50g) shredded coconut (optional, adds texture)

---

For the Cream Cheese Frosting:

• 16 oz (450g) full-fat cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 4–5 cups (480–600g) powdered sugar, sifted

• 2 tsp vanilla extract

• Pinch of salt

• Optional: 1–2 tbsp heavy cream or milk for desired consistency

---

Instructions:

1. Prepare the Oven and Pans

• Preheat oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans (or line with parchment paper).

2. Mix Dry Ingredients

• In a large bowl, whisk together:

  • Flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. Mix Wet Ingredients

• In another bowl, whisk:

  • Granulated sugar, brown sugar, oil, eggs, and vanilla.

• Beat until smooth and emulsified.

4. Combine Batter

• Slowly add dry ingredients to wet, mixing gently until combined.

• Fold in grated carrots, nuts, applesauce, raisins, and coconut if using.

5. Bake

• Divide batter evenly between the pans.

• Bake for 30–35 minutes or until a toothpick comes out clean.

• Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

---

Frosting the Cake:

1. Make Frosting

• Beat cream cheese and butter together until smooth and fluffy.

• Add powdered sugar gradually. Mix until creamy and thick.

• Beat in vanilla and a pinch of salt.

• Add milk/cream 1 tbsp at a time to adjust spreadability.

2. Assemble

• Level cake layers if needed.

• Spread frosting on the first layer, add the second, then cover the top and sides.

• Pipe swirls or decorate with chopped pecans on top and sides.

---

Storage:

• Refrigerate leftovers up to 5 days, covered.

• Bring to room temperature before serving for best flavor and texture.

• Cake freezes well (unfrosted or frosted). Wrap tightly and freeze for up to 2 months.

---

Tips for Success:

• Grate carrots finely for a more tender texture.

• Don’t overmix the batter after adding flour.

• Toast nuts for extra flavor.

• Let the cake chill briefly before slicing for cleaner cuts.