Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

• ▢ 12 ounces rotini or medium pasta
• ▢ 4 cups thinly sliced 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

For the Sauce

• ▢ 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

For the Topping

• ▢ ¼ cup Panko bread crumbs
• ▢ 1 tablespoon salted butter melted
• ▢ 1 tablespoon shredded Parmesan cheese
• ▢ ½ teaspoon chopped fresh parsley optional

• 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. 

Course Casserole, Dinner

Cuisine American