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Mac & cheese meets Reuben sandwich in this creamy casserole!
Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.
A Favorite Twist on a Reuben
- A Reuben casserole is pure comfort food with all of the flavors of a classic Reuben sandwich in a warm, bubbly bake.
- This casserole is easy to make from scratch.
- Prepare this dish in advance and store it in the fridge for ready-to-bake weeknight meal..
- Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
Ingredients in Reuben Casserole
Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.
Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.
Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.
Variation
You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!
How To Make Reuben Casserole
- Cook onions and leftover corned beef (or ham in a pinch) in butter per the full recipe below.
- While the onions are cooking, prepare the cheese sauce.
- Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy Swiss cheese sauce.
- Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.
TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.
Once it comes out of the oven, garnish with chopped dill pickles!
Leftovers
Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.
Add a splash of milk while reheating if you’d like it to be creamier.
More Corned Beef Faves
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Reuben Casserole
Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!
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Preheat the oven to 375°F.
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Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.
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Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.
For the Cheese Sauce
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Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.
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Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.
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Remove from the heat and stir in the swiss cheese until melted.
To Assemble
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In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.
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Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.
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Bake uncovered for 18-22 minutes or until hot and bubbly.
- Corned beef can be replaced with ham.
- Cabbage can be replaced with leftover cooked cabbage or
- Pasta can be replaced with 3 cups of cooked potatoes. Place warm cooked potatoes in the bottom of the baking dish. Fry the cabbage with the corned beef and onions. Once tender layer the corned beef mixture over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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