Cheesy Reuben Casserole with Corned Beef
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A bubbling pan of Cheesy Reuben Casserole with Corned Beef is pure comfort food. It brings the cozy flavors of a Reuben sandwich to the table in an easy, family-style casserole. I love how the creamy sauce softens the tang of the sauerkraut while the buttery topping adds just the right amount of crunch.
This casserole combines rotini, shredded green cabbage, diced corned beef, yellow onion, and chopped sauerkraut. A rich Swiss cheese sauce gets its savory, familiar Reuben flavor from Dijon mustard and Worcestershire sauce. Then a crisp Panko, butter, and Parmesan topping finishes the dish.
The method is simple, too. Cook the pasta and cabbage together, soften the onion with the corned beef, and whisk up the cheese sauce. After you mix everything in one bowl, spread it in a baking dish and bake until hot and bubbly. The prep time is 20 minutes, and the total time is 50 minutes.
This Cheesy Reuben Casserole with Corned Beef works especially well on chilly evenings, but it is also a dependable choice for potlucks and casual family dinners. Since it serves eight, you can feed a group and still have leftovers for an easy lunch.
Why You’ll Love This Cheesy Reuben Casserole with Corned Beef
- It is easy to make: Cook the pasta and cabbage together, prepare a quick stovetop sauce, then bake everything in one dish.
- It has classic Reuben flavor: Corned beef, sauerkraut, Swiss cheese, Dijon, and Worcestershire bring those familiar sandwich flavors to the casserole.
- It is creamy with a crisp top: The cheese sauce coats every bite, while buttery Panko and Parmesan turn golden in the oven.
- It serves a crowd: This recipe makes eight servings, so it suits family dinners, shared meals, and potlucks.
- It reheats well: Keep leftovers in the fridge for up to four days, then add a splash of milk when reheating to help the sauce stay creamy.
Corned Beef Tips
For the best Cheesy Reuben Casserole with Corned Beef, use cooked corned beef cut into small, even pieces. Deli corned beef is convenient, while leftover cooked corned beef is a good way to use up a roast. If the meat tastes salty, choose reduced-sodium broth and wait until the sauce is finished before adding more salt. Also, dice the beef small enough to mix evenly with the pasta, cabbage, and sauce. That way, you get some corned beef in every serving without large, chewy pieces.
Options for Substitutions
- Pasta: Rotini holds the sauce nicely, but you can use another medium pasta shape, such as penne, elbows, or shells.
- Corned beef: Use leftover cooked corned beef or sliced deli corned beef, diced. Keep the amount close to the recipe’s 8 ounces for a balanced mix.
- Green cabbage: If needed, use an equal amount of thinly sliced savoy cabbage. Add it to the pasta during the last five minutes, as directed.
- Chicken broth: Reduced-sodium vegetable broth can replace the chicken broth. Since broth brands vary in saltiness, taste the sauce before adjusting its seasoning.
- Milk: Whole milk makes a rich sauce, but 2% milk also works. Avoid very thin dairy alternatives unless you have used them successfully in a cooked cheese sauce.
- Swiss cheese and topping: Gruyère can replace Swiss for a similarly savory, melty finish. If you do not have Panko, use plain breadcrumbs, and leave out the parsley if you prefer.
Watch Out for These Mistakes
Do not cook the pasta until it is very soft. It will continue to heat in the oven, so boil it only according to the package directions. Add the cabbage for the final five minutes, then drain both well. Also, avoid rinsing the pasta, because the surface starch helps the sauce cling.
Sauerkraut can make a casserole watery if you do not drain it thoroughly. Squeeze out excess liquid, then chop it so it distributes evenly. If you skip this step, the sauce may turn thinner than intended.
When you make the cheese sauce, add the broth and milk gradually while whisking. This helps prevent lumps. Let the flour and butter cook for two minutes before adding the liquid, and keep stirring as the sauce thickens. Then remove the pan from the heat before you add the Swiss cheese. This helps the cheese melt smoothly instead of becoming grainy.
Finally, keep an eye on the casserole near the end of baking. It should be hot and bubbly, with a golden topping, after about 18 to 22 minutes. Baking it too long can dry out the pasta and sauce. Since corned beef, Swiss cheese, and broth all bring salt, taste the sauce before adding extra.
What to Serve With Cheesy Reuben Casserole with Corned Beef?
Because this casserole is rich and savory, fresh or lightly dressed sides make a nice match. Serve it with a crisp green salad, roasted carrots, or steamed green beans for a simple dinner. A bowl of tomato soup also works well, especially on a cold day. For a potluck, add a plate of sliced pickles or a tangy cucumber salad to echo the bright flavor of the sauerkraut.
Storage Instructions
Store: Let leftover Cheesy Reuben Casserole with Corned Beef cool, then cover it or place it in an airtight container. Refrigerate for up to 4 days. For best quality, store portions in shallow containers so they cool promptly.
Freeze: You can freeze the baked casserole for up to 2 months. Cool it completely, wrap it tightly, and place it in a freezer-safe container. The Panko topping may soften after freezing, so add fresh breadcrumbs before reheating if you want a crisper finish. Thaw frozen portions in the refrigerator before reheating.
Reheat: On the stovetop, warm a portion in a covered pan over low heat, stirring gently and adding a splash of milk to loosen the sauce. In the microwave, cover the portion loosely and heat in short intervals, stirring between intervals. Add a little milk if it looks dry. To warm a larger amount in the oven, cover the dish with foil and heat at 350°F until hot throughout.
Recipe Info
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Level of Difficulty: Easy
- Servings: 8
- Estimated Calories: 460 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: Approximately 430 to 490 kcal per serving
- Protein: Approximately 22 to 28 g per serving
- Fat: Approximately 20 to 27 g per serving
- Carbohydrates: Approximately 38 to 48 g per serving
These are estimates, not exact values. Actual nutrition will vary with the type of corned beef, pasta, milk, and Swiss cheese you use.
Ingredients
For the pasta, beef and cabbage:
- 12 oz rotini or medium pasta
- 4 cups shredded green cabbage
- 1 tbsp salted butter
- 8 oz corned beef, diced (about 2 cups cooked)
- 1 small yellow onion, chopped (about 1 cup)
- 1 cup sauerkraut, drained, squeezed dry and chopped
For the cheese sauce:
- 4 tbsp salted butter
- 4 tbsp all-purpose flour
- 3/4 tsp black pepper (more to taste)
- 1/4 tsp salt (more to taste)
- 1 1/2 cups reduced-sodium chicken broth
- 1 1/4 cups milk
- 1 1/2 tbsp Dijon mustard
- 3/4 tsp Worcestershire sauce
- 2 cups shredded Swiss cheese (about 8 oz)
For the topping:
- 1/4 cup Panko breadcrumbs
- 1 tbsp salted butter, melted
- 1 tbsp shredded Parmesan
- 1/2 tsp chopped fresh parsley (optional)
Step-by-Step Instructions
Step 1: Heat the Oven and Cook the Pasta
Preheat the oven to 375°F and grease a 9×13-inch baking dish. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions, usually about nine minutes. Add the shredded cabbage for the last five minutes of cooking. Then drain the pasta and cabbage well without rinsing, and set them aside.
Step 2: Soften the Onion and Warm the Corned Beef
Melt one tablespoon of butter in a pan over medium heat. Add the diced corned beef and chopped onion, then cook for about five minutes, stirring now and then. The onion should soften. Set the mixture aside while you prepare the sauce.
Step 3: Make the Swiss Cheese Sauce
Melt four tablespoons of butter in a saucepan over medium heat. Whisk in the flour, salt, and black pepper, then cook for two minutes while stirring. Gradually whisk in the chicken broth and milk so the sauce stays smooth. Add the Dijon mustard and Worcestershire sauce. Keep whisking over medium heat until the sauce thickens and bubbles, then let it boil for one minute. Remove the pan from the heat and stir in the shredded Swiss until melted.
Step 4: Mix and Top the Casserole
In a large bowl, combine the drained pasta and cabbage with the sauerkraut and corned beef mixture. Pour in the cheese sauce and stir until everything is evenly coated. Spread the mixture in the prepared baking dish. In a small bowl, mix the Panko, melted butter, Parmesan, and optional parsley. Sprinkle the topping evenly over the casserole.
Step 5: Bake Until Golden and Bubbly
Bake the casserole uncovered for 18 to 22 minutes, until it is hot and bubbling and the topping is golden and crisp. Let it rest for a few minutes before serving. This brief rest helps the sauce settle and makes it easier to serve neat portions.
Step 6: Cool and Store Leftovers
Refrigerate leftovers in a covered container for up to four days. When you reheat a portion in the oven, on the stovetop, or in the microwave, add a splash of milk if the sauce needs loosening. Stir gently as it warms, and heat until hot throughout.
Conclusion
Cheesy Reuben Casserole with Corned Beef brings pasta, cabbage, corned beef, sauerkraut, and Swiss cheese together in one creamy, satisfying bake. It takes about 50 minutes from start to finish, serves eight, and finishes with a crisp, buttery topping. Try it for your next family dinner or potluck, then share how it turned out. If you enjoy this easy comfort-food dinner, explore more cozy casserole recipes for your meal plan.
Cheesy Reuben Casserole with Corned Beef
Ingredients
Method
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, usually about nine minutes. Add the shredded cabbage for the last five minutes of cooking. Then drain both well without rinsing and set aside.
- Melt one tablespoon of butter in a pan over medium heat. Add the diced corned beef and chopped onion, then cook for about five minutes, stirring occasionally until the onion softens. Set aside.
- Melt four tablespoons of butter in a saucepan over medium heat. Whisk in the flour, salt, and black pepper, then cook for two minutes while stirring. Gradually whisk in the chicken broth and milk, then add the Dijon mustard and Worcestershire sauce. Keep whisking over medium heat until the sauce thickens and bubbles, then let it boil for one minute. Remove from heat and stir in the shredded Swiss cheese until melted.
- In a large bowl, combine the drained pasta and cabbage with the chopped sauerkraut and corned beef mixture. Pour in the cheese sauce and stir until everything is evenly coated.
- Spread the mixture in the prepared baking dish. In a small bowl, mix the Panko, melted butter, Parmesan, and optional parsley. Sprinkle the topping evenly over the casserole.
- Bake uncovered for 18 to 22 minutes, until hot and bubbling with a golden, crisp topping. Let rest for a few minutes before serving.
- Refrigerate leftovers in a covered container for up to four days, or freeze for up to two months. When reheating, add a splash of milk if the sauce needs loosening.
