Reuben Mac and Cheese

Reuben Mac and Cheese

iamblessedx7 3

"I just love the Reuben sandwich so I wanted to create a casserole version. It turned out delicious! My son came home from football practice and brought a friend who dove into it as soon as he saw it. Yum! I served it with some steamed green beans and coleslaw mixed with thousand island dressing and toasted, buttered rye bread."


1 h servings 583 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 27.6 g
  • 43%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1230 mg
  • 49%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
  2. Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.
  3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and set aside.
  4. Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.
  5. Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top.
  6. Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil.
  7. Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning.
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  1. 12 Ratings


I really liked this recipe. My family enjoyed it, including my picky two year old. The only thing I will do differently next time is make my rue with a little less milk and a little more sauerkr...

I made this dish last night and I love it! It's def. a fun twist on the traditional upside down reuben sandwiches I would make in the oven. I love it. Having the noodles in this dish makes it a ...

I actually have a recipe very much like this that I found in one of my mom's cookbooks. (From the 80's) with one major exception - no panko. Love your version! I'm a vegetarian, so I leave out t...

I doubled the amount of corned beef and cut back on the egg noodles just a touch to compensate. I also added more butter to the crumb topping because when I added the three tablespoons of butter...

I served this with Thousand Island dressing to drizzle on top. Really good.

This recipe turned out really good! I need to use a bigger dish next time.

This was really great. I served it with a ham, so omitted the corned beef. I am sure to make it again and the next time the corned beef will be in there. Thank you for a tasty clever meal idea!

I did not have the rye read for this so I omitted this. I used rotini and smoked sausage because that is what I had. Mixed everything together, did not layer and put it in the oven. We all enjoy...

I liked the recipe but will add double the corned beef next time.