This Ruben Noodle Casserole combines corned beef, cabbage and seesty sauerkraut in a simple homemade Swiss cheese sauce.
- Flavor: This corned beef casserole has all the flavors in our favorite Ruben sandwiches.
- technology: Homemade sauce starts with roux of fat and flour. It’s easy to make from scratch.
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- Budget Tips: You can use leftover corned beef in this recipe or from a deli.
- Swap: If you don’t have corned beef, the remaining 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, please add the deli rolls of corned beef extra thick.
- Cheese sauce – Cheese sauce is similar to Mac and cheese and comes with a Reuben flavor. Swiss cheese sauce, a little dijon mustard sauce and Worcestershire sauce add flavor.
- Pasta and cabbage – The base of this casserole is pasta and cabbage. If you have cabbage left over from corned beef, use it instead of fresh cabbage.
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Use leftover potatoes from the corned beef dinner (you need 3 cups). Add the potatoes to the casserole and then spread the cooked cabbage, sauerkraut and onion/corn beef mixture. Pour the Swiss cheese sauce on top, sprinkle with bread crumbs, and bake until hot and bubble!
Top tip: If you want to combine the flavor of rye bread, put one or two pieces into a blender or food processor. Pulse a few times until debris form, and then use them instead of Panko. Garlic with chopped dill pickles after baking!
Leftovers
Store the remaining salted noodles casserole in the refrigerator for up to 4 days and heat it on the oven, stove or microwave. If you want more creamy, add milk while heating.
More ways to enjoy the remaining corned beef
Do your family like this Reuben Noodle casserole? Leave us ratings and comments below!
Corned beef noodle casserole
Grilled pasta with tender beef, rich sauerkraut and fresh cabbage blended in a creamy Swiss cheese sauce!
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Preheat the oven to 375°F.
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Cook the barbecue pie in salted water according to the packaging instructions (about 9 minutes). Add cabbage in the last 5 minutes of cooking time. Drain it, do not rinse, set aside.
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Meanwhile, heat the butter in a pot over medium heat. Add corned beef and onion and cook until the onion is tender, about 5 minutes. Set aside.
Cheese sauce
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Melt the butter in a pan. Stir in flour, salt and pepper for 2 minutes. Gradually add the chicken broth and milk, stirring after each addition.
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Add to the first table and Worcestershire sauce. Continue to stir over medium heat until thickened and foamed. Boil for 1 minute.
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Remove from heat and stir the Swiss cheese until melted.
Assembly
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In a large bowl, mix the pasta/cabbage mixture, sauerkraut and corned beef mixture together. Add seasonings and mix well.
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Spread into a greased 9×13 baking tray. Combine all the ingredients of the toppings together and sprinkle them on the pasta.
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Bake for 18-22 minutes, or until hot and bubble.
- Use leftover cooked corned beef or cooked beef. Ask the deli to cut corned beef into multiple thicknesses and then cut it into pieces.
- Corned beef can be replaced with ham.
- Cabbage can be replaced with leftover cooked cabbage.
- The pasta can be replaced with 3 cups of cooked potatoes. Place warm boiled potatoes on the bottom of the baking sheet. Fry the cabbage with corned beef and onions. Once the corned beef mixture is placed over the potatoes, pour the cheese sauce on top and sprinkle with bread crumbs. Bake as directed.
- Refrigerate leftovers for up to 4 days. Reheat in the oven or microwave until heated.
Calories: 460 | carbohydrate: 43g | protein: twenty oneg | Fatty: twenty threeg | Saturated fat: 12g | Polyunsaturated fat: 1g | Monounsaturated fat: 7g | Trans fat: 0.3g | cholesterol: 65mg | sodium: 751mg | Potassium: 419mg | fiber: 3g | sugar: 5g | Vitamin A: 605IU | Vitamin C: twenty fourmg | calcium: 338mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
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