Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, monte cristo skillet, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Monte Cristo sandwiches have always been one of my favorite things to eat. Whenever my husband and I go out to eat, if there is a Monte Cristo on the menu, chances are, I’ll probably order it. Chicken strips and nachos are my other go-to choices. My husband says I should try something different from time to time, but why fix it if it ain’t broken? Anyhoo, I found this amazing skillet casserole that embraces the essences of the Monte Cristo sandwich and I know you guys and gals are going to love it.
So, I guess my husband can be happy that i am technically trying something else and I’m saving us some money by making it at home and not dining out. Three cheers for me!
Recipe courtesy of Relish.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you don’t have a skillet, just place all of the ingredients into a 9 x 13 baking dish and bake in the oven at 350 degrees for about 45 minutes.