Corned Beef Noodle Casserole

This reuben noodle casserole combines corned beef, cabbage, and zesty sauerkraut in an easy homemade Swiss cheese sauce.

plated Reuben Casserole with casseroel dish full

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.
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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.

butter , swiss , mustard , Worcestershire, flour , rotini, cabbage , corned beef , onion , parsley , Panko , parmesan, milk, sauerkraut , milk and broth with labels to make Reuben Casserole

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!

Ingredients for Reuben Casserole in a clear bowl

Spoonful of Reuben Casserole being scooped from a casserole dish

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

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Rotini pasta melds with tender corned beef, tangy sauerkraut, and fresh cabbage in a creamy Swiss cheese sauce!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

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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.

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

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

Course Casserole, Dinner

Cuisine American

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