Whether you’re heading to the local deli or just to your kitchen for a casserole, you know your order is the same! I’ll-Take-a-Reuben Bake combines the classic blend of salty sauerkraut and savory corned beef, with tender pasta, and a creamy sauce with notes of beloved tangy mustard and melty Swiss cheese. If you love the sandwich, you know exactly what casserole to make: I’ll-Take-a-Reuben Bake!
Ingredients
For the bake:
- 12 ounces dry rotini
- 4 cups cabbage, thinly sliced
- 5 tablespoons butter, divided
- 8 ounces corned beef (about 2 cups), diced
- 1 small onion, chopped
- 4 tablespoons flour
- salt, to taste
- 3/4 teaspoon pepper
- 1 1/2 cups low-sodium chicken broth
- 1 1/4 cups milk
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon Worcestershire
- 2 cups Swiss cheese, shredded
- 1 cup sauerkraut, squeezed and chopped
For the topping:
- 1/4 cup panko breadcrumbs
- 1 tablespoon butter, melted
- 1 tablespoon parmesan cheese, shredded
- 1/2 teaspoon parsley, chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Cook the rotini according to the package directions, about 9 minutes. Add the cabbage during the last 5 minutes of the pasta cooking time.
Step 4 –Drain the pasta and the cabbage.
Step 5 –Heat 1 tablespoon of the butter in a pan over medium heat.
Step 6 –Add the corned beef and the onion to the melted butter and cook until the onion is tender, about 5 minutes.
Step 7 –Melt 4 tablespoons of the butter in a separate saucepan.
Step 8 –Whisk in the flour, the salt, and the pepper, and cook until the raw flour smell dissipates, about 2 minutes.
Step 9 –Gradually add the chicken broth and the milk to the flour mixture, while whisking.
Step 10 –Add the Dijon mustard and the Worcestershire and continue whisking over medium heat until thickened and bubbly.
Step 11 –Remove the sauce from the heat and stir in the Swiss cheese until melted.
Step 12 –In a large bowl, combine the pasta-cabbage mixture, the sauerkraut, and the corned beef mixture.
Step 13 –Add the sauce and mix well.
Step 14 –Spread the mixture into the prepared baking dish.
Step 15 –In a small bowl, combine the panko, the remaining butter, the parmesan cheese, and the parsley.
Step 16 –Sprinkle the topping over the pasta.
Step 17 –Bake uncovered until hot and bubbly, about 18-22 minutes.
Step 18 –Serve.
