Rotini pasta melds with tender corned beef, tangy sauerkraut, and fresh cabbage in a creamy Swiss cheese sauce!
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
Directions :
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.
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.
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.
