Reuben Mac and Cheese

Reuben Mac and Cheese

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
iamblessedx7
Recipe by  iamblessedx7

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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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Reviews (10)

Rate This Recipe
Darci
3

Darci

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 meal in one! Thanks for sharing!

Lindy Lessard
3

Lindy Lessard

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 the meat. My friends love it, and one of them dislikes sauerkraut.

Sarah Jo
2

Sarah Jo

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, it seemed like it wasn't enough. This was actually quite good, the whole family liked it which surprized me. We all agreed that this recipe is a repeater.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 583 cal
  • 29%
  • Fat
  • 27.6 g
  • 43%
  • Carbs
  • 56.6 g
  • 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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