Corned Beef Noodle Casserole
Rotini pasta melds with tender corned beef, tangy sauerkraut, and fresh cabbage in a creamy Swiss cheese sauce!
Foto: Spend With PenniesIngredients
- 12 ounces rotini (or medium pasta)
- 4 cups shredded green cabbage
- 1 tablespoon salted butter
- 8 ounces corned beef (* diced, about 2 cups (cooked))
- 1 small yellow onion (chopped, about 1 cup)
- 1 cup sauerkraut (drained, squeezed, and chopped)
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- ¾ teaspoon black pepper (or to taste )
- ¼ teaspoon salt (more to taste)
- 1 ½ cups reduced sodium chicken broth
- 1 ¼ cups milk
- 1 ½ tablespoons Dijon mustard
- ¾ teaspoon Worcestershire sauce
- 2 cups shredded Swiss cheese (about 8 oz)
- ¼ cup Panko bread crumbs
- 1 tablespoon salted butter (melted)
- 1 tablespoon shredded Parmesan cheese
- ½ teaspoon chopped fresh parsley (optional)
Steps
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.
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.
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.
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