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.
Mac & cheese meets Reuben sandwich to create this creamy casserole! Serve it alongside a salad and some fresh rye bread for the perfect family meal!
Reuben Casserole from Scratch
- All of the flavors of a classic reuben sandwich in a family-friendly casserole.
- This casserole is in a from-scratch creamy swiss cheese sauce that is easy to make.
- Can be prepared ahead of time and refrigerated. Bake just before serving for an easy meal.
- Top with chopped pickles, green onions, or a drizzle of thousand island dressing.
Ingredients in Reuben Casserole
Reuben sandwich ingredients include corned beef, sauerkraut, and swiss cheese and are most often served on rye bread, and with a thousand island or dijon dressing. The casserole version contains the flavors (and ingredients) of this favorite!
If you have leftover corned beef and cabbage, use them in this recipe. If you don’t have leftovers, buy corned beef at the deli. They will slice it nice and thick if you ask and it can then be cubed.
The sauce for this casserole is much like a macaroni and cheese sauce but with the flavors of our favorite Reuben sandwich. A creamy swiss cheese sauce adds gret flavor and is boosted with dijon, Worcestershire sauce, and melted swiss cheese.
PASTA & CABBAGE
This Reuben casserole starts with pasta and cabbage as the base, if you have leftover cabbage, use that. A combination of fresh cabbage and sauerkraut adds lots of flavor. If you like caraway seeds, toss 1/2 teaspoon into the sauce for a little extra yum!
If you’d prefer, you can replace the pasta in this Reuben casserole with mashed or boiled potatoes. To use potatoes, Line the 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!
You can drizzle a bit of or thousand island dressing (I prefer it without as is though).
How To Make Reuben Casserole
- Cook onions and leftover corned beef (or ham in a pinch) in butter.
- While onions are softening, make a creamy cheese sauce.
- Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy swiss sauce.
- Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.
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.
Reuben casserole reheats well in the oven or microwave. You can add a splash of milk if you’d like it to be creamier.
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!
More Corned Beef Favorites
- Reuben Egg Rolls
- Reuben Dip
- Corned Beef Sandwich
- Reuben Pasta Salad
- Corned Beef Casserole with Cabbage
- Reuben Roll Ups
- 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
- 1 ½ tablespoons dijon mustard
- ¾ teaspoon Worcestershire
- 2 cups swiss cheese shredded
- ¼ cup Panko Crumbs
- 1 tablespoon butter melted
- 1 tablespoon parmesan cheese shredded
- ½ teaspoon parsley chopped
- Preheat oven to 375°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.
- 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.
- Melt butter in a saucepan. Whisk in flour, salt, and pepper and cook for 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 mixture. 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.)