Corned Beef Noodle Casserole
User Reviews
5
Corned Beef Noodle Casserole
Description
This casserole begins with boiling rotini pasta salted and cooked until tender, adding sliced cabbage during the last minutes so it softens but retains some bite. Diced corned beef and chopped onions are sautéed until tender and mixed with drained sauerkraut. A cheese sauce made by whisking flour and butter into a roux then gradually adding reduced-sodium chicken broth and milk thickens as it cooks. Dijon mustard and Worcestershire sauce enrich the sauce’s flavor before Swiss cheese melts in for a creamy finish.
Combining the pasta with cabbage, the corned beef mixture, and the cheese sauce creates a hearty filling. It is spread into a baking dish and topped with a mixture of melted butter, panko bread crumbs, Parmesan cheese, and optional parsley before baking to develop a crisp, flavorful crust. This casserole delivers both savory richness from the cheese and a slight tang from sauerkraut, balanced by cabbage’s mildness.
Variation tips include replacing half the Swiss cheese with mozzarella to mellow the taste, or substituting ham for corned beef. Leftovers can be refrigerated for up to four days and reheated gently in the oven or microwave for convenient meals.
Ingredients
- 12 ounces rotini pasta or medium pasta
- 4 cups cabbage thinly sliced
- 1 tablespoon butter salted
- 8 ounces corned beef * diced, about 2 cups (cooked)
- 1 small yellow onion chopped, about 1 cup
- 1 cup sauerkraut drained, squeezed, and chopped
For the Sauce
- 4 tablespoons butter salted
- 4 tablespoons all-purpose flour
- ¾ teaspoon black pepper or to taste
- ¼ teaspoon salt more to taste
- 1 ½ cups chicken broth reduced sodium
- 1 ¼ cups milk
- 1 ½ tablespoons Dijon mustard
- ¾ teaspoon Worcestershire sauce
- 2 cups swiss cheese about 8 oz, shredded
For the Topping
- ¼ cup panko bread crumbs
- 1 tablespoon butter melted, salted
- 1 tablespoon Parmesan Cheese shredded
- ½ teaspoon parsley optional, chopped, fresh
Instructions
- 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.
Notes
- Half Swiss and half mozzarella cheese can be used to reduce sharpness.
- Use leftover cooked or deli corned beef, chopped into chunks; ham can be substituted.
- Cooked cabbage can replace fresh cabbage if preferred.
- Rotini pasta can be swapped with 3 cups cooked potatoes layered under the mixture before baking.
- Refrigerate leftovers for up to 4 days and reheat in oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460 | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 751mg | 31% |
| Potassium | 419mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 338mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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