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Reuben Noodle Casserole

Seeking comfort food? This cheesy Reuben Noodle Casserole recipe featuring corned beef, egg noodles, Swiss cheese and more is a delight.

Once the meal of corned beef and cabbage has been consumed, what’s next? Pack up the leftovers and then, have it again a few times until it’s gone? Well, you could. But, oh, there are so many great ways to use up leftovers from that ubiquitous American dinner often consumed around St. Patrick’s Day. Corned Beef Skillet for One is a personal favorite. So is Irish Benedict. Or maybe you just want Corned Beef Hash? If you are looking for something a bit more outside the box though, I have a recipe for you.

Reuben Noodle Casserole takes the best flavors of a Reuben sandwich and transforms them into a cheesy, comforting pasta bake. Fine egg noodles are mixed with cubed leftover corned beef and a creamy Swiss cheese sauce and spread into a casserole. Then it’s topped with tangy sauerkraut, more cheese and toasted rye bread crumbs. Finish it off with bits of butter and bake to perfection.

It’s divine.

Although Reuben sandwiches often have Thousand Island dressing, this skips it. The dish is rich and filling on its own. But if you are missing the added flavor, serve a dollop on the side and dip forkfuls in.

Ready to get cooking? To make this, you will need leftover corned beef for starters. I tuck some aside when serving for later, typically. Then you’ll have to craft the cheese sauce. Mix, layer and bake and you’ve made it.

Although this Reuben Noodle Casserole recipe takes about an hour to make, it’s pretty easy overall and the leftovers reheat well. Scoop it onto a microwave-safe plate and cook for about 90 seconds.

Yield: 6 servings

Reuben Noodle Casserole

Reuben Noodle Casserole

Creamy, salty, crunchy. This cheesy Reuben Noodle Casserole recipe featuring corned beef, egg noodles, Swiss cheese and more is a delight.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 12 oz fine egg noodles, prepared according to package instructions
  • 1 1/2 cups diced corned beef
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups milk
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 1/2 cups freshly grated Swiss cheese, divided
  • 1/2 cup sauerkraut
  • 2 slices rye bread, toasted
  • 2 tablespoons unsalted butter, cut into 8 cubes


  1. Heat the oven to 350 degrees Fahrenheit.
  2. Add the cooked noodles and diced corned beef to a 2 1/2-quart round baking dish.
  3. In a medium saucepan set over medium heat, melt the butter. Whisk in the flour, continuing to whisk as it bubbles for 2 minutes. Add the milk, a little at a time, until fully incorporated. Add the dijon mustard, paprika, salt and pepper. Whisk well.
  4. Sprinkle 3 cups of the Swiss cheese into the milk mixture a little at a time, whisking with each addition. Once all 3 cups of cheese have been added, continue cooking for 4-5 minutes, whisking occasionally, until thickened. Remove from heat and pour over the noodles and corned beef.
  5. Stir the noodle mixture together well. Then spread out in the baking pan. Top with sauerkraut and the remaining 1/2 cup of shredded Swiss cheese.
  6. Crumble the rye bread. This can be done in a mini food processor or by hand. Sprinkle across the top of the casserole. Dot with unsalted butter.
  7. Slide the baking dish into the oven. Bake for 20-25 minutes, or until golden at the edges, bubbling and warmed throughout.

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