Recipe Background
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!
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
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- Cook the rotini according to the package directions, about 9 minutes. Add the cabbage during the last 5 minutes of the pasta cooking time.
- Drain the pasta and the cabbage.
- Heat 1 tablespoon of the butter in a pan over medium heat.
- Add the corned beef and the onion to the melted butter and cook until the onion is tender, about 5 minutes.
- Melt 4 tablespoons of the butter in a separate saucepan.
- Whisk in the flour, the salt, and the pepper, and cook until the raw flour smell dissipates, about 2 minutes.
- Gradually add the chicken broth and the milk to the flour mixture, while whisking.
- Add the Dijon mustard and the Worcestershire and continue whisking over medium heat until thickened and bubbly.
- Remove the sauce from the heat and stir in the Swiss cheese until melted.
- In a large bowl, combine the pasta-cabbage mixture, the sauerkraut, and the corned beef mixture.
- Add the sauce and mix well.
- Spread the mixture into the prepared baking dish.
- In a small bowl, combine the panko, the remaining butter, the parmesan cheese, and the parsley.
- Sprinkle the topping over the pasta.
- Bake uncovered until hot and bubbly, about 18-22 minutes.
- Serve.
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