This reuben noodle casserole combines corned beef, cabbage, and zesty sauerkraut in an easy homemade Swiss cheese sauce.
Holly’s Recipe Highlights
- Flavor: This corned beef casserole has all the flavors in our favorite Reuben sandwich.
- Technique: The homemade sauce starts with a roux, which is fat and flour. It is easy to make from scratch.
- Budget tip: You can use leftover corned beef in this recipe or corned beef from the deli.
- Swaps: If you don’t have corned beef, leftover ham is great in this recipe too.
Ingredient Tips For Corned Beef Casserole
- Corned Beef – If you have leftover corned beef, it’s perfect for this recipe. If you don’t, ask the deli counter to slice corned beef extra thick.
- Cheese Sauce – The cheese sauce resembles mac and cheese with the flavors of a Reuben. Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce add flavor.
- Pasta & Cabbage – The base of this casserole is pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.
Variation
Use leftover potatoes from your corned beef dinner (you’ll need 3 cups). 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!
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. Garnish with chopped dill pickles after baking!
Leftovers
Store leftover corned noodle casserole in the fridge for up to 4 days & reheats in the oven, on stovetop, or microwave. Add a splash of milk while reheating if you’d like it to be creamier.
More Ways To Enjoy Leftover Corned Beef
Did your family love this Reuben Noodle Casserole? Leave us a rating and a comment below!
Corned Beef Noodle Casserole
Equipment
Ingredients
- 12 ounces rotini or medium pasta
- 4 cups thinly sliced cabbage
- 1 tablespoon salted butter
- 8 ounces corned beef * diced, about 2 cups (cooked)
- 1 small yellow onion chopped, about 1 cup
- 1 cup sauerkraut drained, squeezed, and chopped
For the Sauce
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- ¾ teaspoon black pepper or to taste
- ¼ teaspoon salt more to taste
- 1 ½ cups reduced sodium chicken broth
- 1 ¼ cups milk
- 1 ½ tablespoons Dijon mustard
- ¾ teaspoon Worcestershire sauce
- 2 cups shredded Swiss cheese about 8 oz
For the Topping
- ¼ cup Panko bread crumbs
- 1 tablespoon salted butter melted
- 1 tablespoon shredded Parmesan cheese
- ½ teaspoon chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F.
- 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.
- 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
- 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.
- Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.
- Remove from the heat and stir in the Swiss cheese until melted.
To Assemble
- 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.
Notes
- Use leftover cooked corned beef or deli corned beef. Ask the deli to slice the corned beef extra thick, and then chop it into chunks.
- Corned beef can be replaced with ham.
- Cabbage can be replaced with leftover cooked cabbage.
- 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.
- Refrigerate leftovers for up to 4 days. Reheat in the oven or in the microwave until heated through.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner
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.
Great tip for storing and reheating! I love how easy it is to bring this corned noodle casserole back to its creamy, comforting goodness. Adding a splash of milk while reheating is a game-changer for keeping it nice and moist!
Nanajee, glad you found the tip helpful. A little milk really does make a big difference in keeping it creamy and delicious. Hope you enjoy every bite!