Corned Beef Noodle Casserole

By spend with pennies

Ingredients

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)
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)

Prep Time20mins
Cook Time30mins
Servings8

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.