Reuben Casserole – Spend With Money

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Mac and cheese meets a 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.

Reuben casserole on a plate

A favorite twist on Reuben

  • A Reuben Casserole is pure comfort food with all the flavors of a classic Reuben sandwich in a warm, bubbly bake.
  • This casserole is easy to make from scratch.
  • Make this dish ahead of time and store it in the fridge for a weeknight dinner.
  • Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
Reuben Casserole Ingredients on CountertopReuben Casserole Ingredients on Countertop

Ingredients in Reuben Casserole

Corned beef – If you have leftover corned beef, it's perfect for this recipe. If you don't have leftovers, ask the deli counter to cut the corned beef thicker.

Cheese sauce – The cheese sauce for this casserole sauce is similar to mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.

Pasta and Cabbage – The base of this Reuben Casserole is pasta and cauliflower. If you have leftover corned beef, use it in place of fresh cabbage.

variation

You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or boiled or fried potatoes. Add the potatoes to the casserole dish and top with the cooked cabbage, sauerkraut, and onion/corn mixture. Top with swiss cheese sauce, sprinkle with breadcrumbs, and bake until hot and bubbly!

Ingredients for Reuben Casserole In a clean bowlIngredients for Reuben Casserole In a clean bowl

How to Make a Reuben Casserole

  1. Saute onion and leftover corned beef (or ham in a pinch) in butter. Follow the full instructions below.
  2. While the onions are cooking, prepare the cheese sauce.
  3. Boil the pasta and cabbage and place in a casserole dish. Add sauerkraut, corned beef mixture, and creamy Swiss cheese sauce.
  4. Top panko and parmesan to give a crispy topping and bake until golden and bubbly.

Topping tip: If you want to add flavor to rye bread, place a slice or two in a blender or food processor. Stir a few times until it crumbles, and use them in place of panko.

Once it comes out of the oven, garnish with chopped pickles!

A spoonful of Reuben Casserole being scooped out of a casserole dish.A spoonful of Reuben Casserole being scooped out of a casserole dish.

left over

Reuben Casserole can be refrigerated for up to 4 days and reheats well in the oven, stove or microwave.

If you want it creamier, add a splash of milk when reheating.

More corned beef fuses

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Reuben casserole on a plateReuben casserole on a plate

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Reuben Casserole

Pasta, corned beef, sauerkraut, and fresh cabbage all cooked in a creamy Swiss cheese sauce!

Preparation time 20 minutes

Cooking time 30 minutes

Full time 50 minutes

An empty white 9x13-inch baking dishAn empty white 9x13-inch baking dish
  • Preheat oven to 375°F.

  • Cook rotini in salted water according to package directions (about 9 minutes). Add the cauliflower during the last 5 minutes of cooking. Drain well, do not rinse, and set aside.

  • Meanwhile, heat the butter in a pan over medium heat. Add corned beef and onion and cook until onion is soft, about 5 minutes. Sit on one side.

For the cheese sauce

  • Melt the butter in a saucepan. Add flour, salt and pepper and cook for 2 minutes. Gradually add the chicken broth and milk, stirring after each addition.

  • Add Dijon and Worcestershire sauce. Continue stirring over medium heat until thick and bubbly. Allow to boil for 1 minute.

  • Remove from heat and stir in Swiss cheese until melted.

Connect to the configuration

  • In a large bowl, combine pasta/cabbage mixture, sauerkraut, and cornmeal mixture. Add the sauce and mix well.

  • Spread in 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.

For a lighter Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.

  • 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 the warm baked potatoes in the bottom of the baking dish. Sauté the cauliflower with the corned beef and onions. After softening the cornmeal mixture over the potatoes, pour the cheese sauce over the top and sprinkle with the crumbs. Bake as directed.

Store leftovers, covered, in the refrigerator for up to 4 days. Reheat in the oven or in the microwave until warm.

Calories: 458 | Carbohydrates: 44Yes | Protein: 20Yes | fat: 22Yes | Saturated Fat: 12Yes | Cholesterol: 64mg | Sodium: 689mg | Potassium: 407mg | Fiber: 3Yes | Sugar: 5Yes | Vitamin A: 595IU | Vitamin C: 24.1mg | Calcium: 309mg | Iron: 2mg

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, dinner, pasta
the meal American
Close-up of Ruben Casserole with writingClose-up of Ruben Casserole with writing
Plated Reuben Casserole with WritingPlated Reuben Casserole with Writing
Reuben casserole in a dish with a titleReuben casserole in a dish with a title
Plated dish with Reuben Casserole ingredients and title in a bowlPlated dish with Reuben Casserole ingredients and title in a bowl



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