Fresh cabbage, flavorful sauerkraut, tender pasta, and quick-and-easy homemade swiss cheese sauce.
This delicious Reuben casserole combines a Reuben sandwich and mac & cheese. For the ideal family supper, serve it with a salad and some freshly baked rye bread.
- All the flavors of a traditional Reuben sandwich in a dish that is suitable for families.
- This casserole is covered in a simple prepared homemade creamy swiss cheese sauce.
- It can be prepared in advance and chilled. For a simple supper, bake right before serving.
- Add some chopped pickles, green onions, or thousand island dressing as a garnish.
Components in Reuben casserole
Reuben sandwiches are often made with rye bread, thousand island or dijon dressing, and components including corned beef, sauerkraut, and swiss cheese. The taste (and ingredients) of this classic are included in the casserole form!
Utilize any leftover corned beef and cabbage in this dish. Pick up some corned beef at the deli if you don’t have any leftovers. If you ask, they will slice it nicely and thickly so that it may be cubed.
This casserole sauce is similar to macaroni and cheese but tastes like our beloved Reuben sandwich. Dijon mustard, Worcestershire sauce, and melted Swiss cheese are added to a creamy swiss cheese sauce to offer great taste.
CABBAGE & PASTA
If you have leftover cabbage, use that; otherwise, the base of this Reuben casserole is pasta and cabbage. Fresh cabbage and sauerkraut together offer a lot of flavors. Add a half teaspoon of caraway seeds to the sauce if you like them for a little more flavor!
If you’d like, you may substitute mashed or boiling potatoes for the pasta in this Reuben dish.
Using potatoes Potatoes form the bottom layer of the casserole, which is then covered with boiled cabbage, sauerkraut, and the onion/corned beef mixture. Bake until hot and bubbling, then sprinkle with bread crumbs and Swiss cheese sauce.
You may be sprinkling some Thousand Island dressing (I prefer it without as-is though).
Making Reuben Casserole
- Butter is used to cook onions and leftover corned beef (or ham in a pinch).
- Create a cheese sauce that is creamy while the onions are softening.
- Pasta and cabbage should be boiled before being combined in a casserole. The corned beef combination, sauerkraut, and creamy swiss sauce should all be added.
- To give it a crispy topping, cover it with panko and parmesan. Bake until bubbling and golden.
Put a piece or two of rye bread in a food processor or blender to add rye bread flavor. Use the crumbs in place of the panko by giving it a few pulses until they form.
The microwave or oven both work well for reheating casseroles. If you want it to be creamier, you can add a little milk.
This creamy cheese sauce is a favorite of mine for dipping. I’ve had success preparing Reuben sliders and topping them with this delectable cheese sauce!
In a rich swiss cheese sauce, tender noodles, corned beef, sauerkraut, and fresh cabbage are all prepared.
|20 minutes preparation
30 minutes for cooking
duration: 50 minutes
portions: 8 portions
- 12 ounces dry rotini
- 4 cups cabbage thinly sliced
- 1 tablespoon butter
- 8 ounces corned beef diced, about 2 cups
- 1 small onion about 1 cup, chopped
- 1 cup sauerkraut squeezed and chopped
- 4 tablespoons butter
- 4 tablespoons flour
- ¾ teaspoon pepper or to taste
- salt to taste
- 1 ½ cups low sodium chicken broth
- 1 ¼ cups milk
- ¾ teaspoon Worcestershire
- 1 ½ tablespoon dijon mustard
- 2 cups swiss cheese shredded
- ¼ cup Panko Crumbs
- 1 tablespoon butter melted
- 1 tablespoon parmesan cheese shredded
- ½ teaspoon parsley chopped
- Turn on the 375°F oven.
- Rotini should be prepared as directed on the package (about 9 minutes). During the final five minutes of cooking, add the cabbage. Drain then set apart.
- In the meantime, preheat butter in a pan. Cook the onion and corned beef together for about 5 minutes, or until the onion is tender. Place aside.
- Warm up some butter in a pan. Cook for about 2 minutes after whisking in the flour, salt, and pepper. While whisking, add milk and chicken broth a little at a time.
- Add Worcestershire sauce and dijon. Until the mixture becomes thick and bubbly, keep whisking over medium heat.
- After turning off the heat, stir in the swiss cheese until it melts.
- Sauerkraut, corned beef mixture, and pasta/cabbage mixture should all be combined in a big bowl. 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.
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