Reuben Casserole is an easy family favorite all year long!
Tender pasta, corned beef, fresh cabbage and zesty sauerkraut tossed in a quick and easy homemade swiss cheese sauce.
It’s almost like mac & cheese meets reuben sandwich in this tasty casserole! Serve it alongside a salad and some fresh rye bread for the perfect family meal!
Reuben Casserole from Scratch
Reuben Casserole starts with our favorite sauce catching rotini noodles and fresh cabbage cooked until tender. I combine them with corned beef, sauerkraut and fresh cabbage all cooked in a homemade creamy swiss cheese sauce! This easy from scratch casserole is going to become a go to around here!
If it has to do with a reuben, it will probably be my favorite thing ever. From reuben sandwiches to reuben dip, I could eat this flavor combo ALL day! This quick casserole is definitely a staple around here, it’s so tasty!
It can always be a struggle to have dinner on the table on busy weeknights, but this casserole can fix that! You can easily prep it ahead of time and keep it covered in the fridge until it is time to throw it in the oven. Voila… dinner like that!
What Goes into Reuben Casserole
Classic reuben sandwich ingredients consist of corned beef, sauerkraut, and swiss cheese. Reuben sandwiches are usually served on rye bread, and with a thousand island or dijon dressing. The casserole version of this classic sandwich incorporates all of the usual reuben sandwich ingredients while creating a delicious new dish!
Every year I make our favorite corned beef and cabbage recipe and if I’m lucky enough to have leftover corned beef I’m either whipping up this casserole or Corned Beef Hash!
This reuben casserole starts with pasta and cabbage as the base. Adding a combination of fresh cabbage and sauerkraut along with corned beef and onion adds tons of comforting flavor to this dish. If you like caraway seeds, toss a teaspoon into the sauce (I LOVE THEM!!) for a little extra yum!
If you don’t happen to have leftover corned beef you can either use thin slices of deli corned beef chopped or even diced ham will work in a pinch. The panko and parmesan topping gives it the perfect crunch!
How To Make Reuben Casserole
First, we saute onions and leftover corned beef (or ham in a pinch) in butter, to help tenderize them a little bit.
Then, a creamy cheese sauce is made from chicken broth, and classic reuben flavors of dijon, Worcestershire sauce, and melted swiss cheese. YUM!
I like to use this creamy cheese sauce for dipping, too. I have had success making reuben sliders and adding this delicious cheese sauce to them!
Next, boil your pasta and cabbage together, and place them in your casserole dish. Add some sauerkraut, the corned beef mixture, and then mix in your creamy swiss sauce!
Top the deliciousness with your panko and parmesan topping to give it that final crunch, and bake it to reuben casserole perfection. Your family will thank you.
This reuben casserole reheats well, so if your family isn’t able to finish the whole dish you will have some great leftovers to enjoy the next day. Just reheat it in the oven or microwave, and you’re good to go!
If you’d prefer, you can replace the pasta in this reuben casserole with mashed potatoes. Simple line your casserole dish with potatoes and top with cooked cabbage, sauerkraut and the onion/corned beef mixture. Top with the swiss cheese sauce and bread crumbs and bake until hot and bubbly! SO GOOD!
If you desire, give it a little drizzle of Russian or thousand island dressing (I prefer it as is though) and add a couple pieces of rye bread, the perfect meal.
- 12 oz dry rotini
- 4 cups cabbage thinly sliced
- 1 cup sauerkraut squeezed and chopped
- 8 oz diced corned beef about 2 cups
- 1 tablespoon butter
- 1 small onion about 1 cup
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/4 cup milk
- 1 1/2 cup low sodium chicken broth
- 1 1/2 tablespoons dijon mustard
- 3/4 teaspoons Worcestershire
- 3/4 teaspoons pepper
- 2 cups swiss cheese
- 1/4 cup Panko Crumbs
- 1 tablespoon butter melted
- 1 tablespoon parmesan cheese
- 1/2 teaspoon parsley
Preheat oven to 375 degrees F.
Cook rotini according to package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cook time. Drain and set aside.
Heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.
Melt butter in a saucepan. Whisk in flour, salt and pepper and cook about 2 minutes. Gradually add chicken broth and milk a little bit at a time while whisking.
Add dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly.
Remove from heat and stir in the swiss cheese until melted.
In a large bowl, combine the pasta/cabbage mixture, sauerkraut and the corned beef and onion. 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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