This reuben noodle casserole combines corned beef, cabbage, and zesty sauerkraut in a straightforward do-it-yourself Swiss cheese sauce.
- Taste: This corned beef casserole has all of the flavors in our favourite Reuben sandwich.
- Approach: The do-it-yourself sauce begins with a roux, which is fats and flour. It’s simple to make from scratch.
- Really useful instruments:
- Price range tip: You need to use leftover corned beef on this recipe or corned beef from the deli.
- Swaps: In the event you don’t have corned beef, leftover ham is nice on this recipe too.
Ingredient Ideas For Corned Beef Casserole
- Corned Beef – When you have leftover corned beef, it’s good for this recipe. In the event you don’t, ask the deli counter to slice corned beef additional thick.
- Cheese Sauce – The cheese sauce resembles mac and cheese with the flavors of a Reuben. Swiss cheese sauce, a little bit of Dijon mustard, and Worcestershire sauce add taste.
- Pasta & Cabbage – The bottom of this casserole is pasta and cabbage. When you have leftover cabbage from corned beef, use that rather than recent cabbage.
Variation
Use leftover potatoes out of your corned beef dinner (you’ll want 3 cups). Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef combination on high. Pour the Swiss cheese sauce over high, sprinkle with breadcrumbs, and bake till sizzling and bubbly!
TOPPING TIP: In the event you’d like to include the flavour of rye bread, place a chunk or two in a blender or meals processor. Pulse a number of occasions till it types crumbs, and use them rather than the panko. Garnish with chopped dill pickles after baking!
Leftovers
Retailer leftover corned noodle casserole within the fridge for as much as 4 days & reheats within the oven, on stovetop, or microwave. Add a splash of milk whereas reheating in the event you’d prefer it to be creamier.
Extra Methods To Get pleasure from Leftover Corned Beef
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Corned Beef Noodle Casserole
Rotini pasta melds with tender corned beef, tangy sauerkraut, and recent cabbage in a creamy Swiss cheese sauce!
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Preheat the oven to 375°F.
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Prepare dinner the rotini in salted water in line with the bundle instructions (about 9 minutes). Add the cabbage over the last 5 minutes of cooking time. Drain properly, don’t rinse, and put aside.
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In the meantime, warmth butter in a pan over medium warmth. Add corned beef and onion and cook dinner till onion is tender, about 5 minutes. Put aside.
For the Cheese Sauce
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Soften the butter in a saucepan. Whisk within the flour, salt, and pepper and cook dinner for two minutes. Progressively add rooster broth and milk, whisking after every addition.
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Add the Dijon and Worcestershire sauce. Proceed whisking over medium warmth till thickened and bubbly. Let boil for 1 minute.
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Take away from the warmth and stir within the Swiss cheese till melted.
To Assemble
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In a big bowl, mix the pasta/cabbage combination, sauerkraut, and the corned beef combination. Add the sauce and blend properly.
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Unfold right into a greased 9×13 baking dish. Mix all topping components and sprinkle over pasta.
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Bake uncovered for 18-22 minutes or till sizzling and bubbly.
- Use leftover cooked corned beef or deli corned beef. Ask the deli to slice the corned beef additional thick, after which chop it into chunks.
- Corned beef could be changed with ham.
- Cabbage could be changed with leftover cooked cabbage.
- Pasta could be changed with 3 cups of cooked potatoes. Place heat cooked potatoes within the backside of the baking dish. Fry the cabbage with the corned beef and onions. As soon as tender layer the corned beef combination over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.
- Refrigerate leftovers for as much as 4 days. Reheat within the oven or within the microwave till heated via.
Energy: 460 | Carbohydrates: 43g | Protein: 21g | Fats: 23g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 65mg | Sodium: 751mg | Potassium: 419mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 24mg | Calcium: 338mg | Iron: 2mg
Vitamin data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
Course Casserole, Dinner
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