Ingredients
12ozrotini,dry
4cupscabbage,squeezed, chopped
1cupsauerkraut,squeezed, chopped
8ozcorned beef,(about 2 cups), diced
1tbspbutter
1small onion,(about 1 cup)
4tbspbutter
4tbspflour
1¼cupmilk
1½cupchicken broth,low sodium
1½tbspdijon mustard
¾tspWorcestershire sauce
¾tsppepper
2cupsswiss cheese
¼cuppanko breadcrumbs
1tbspbutter,melted
1tbspParmesan cheese
½tspparsley
Preparation
Preheat the oven to 375 degrees F.
Cook the rotini for about 9 minutes, according to package directions. Add the cabbage during the last 5 minutes of cook time. Drain and set aside.
Heat the 1 tablespoon of butter in a pan over medium heat. Add the corned beef and onion, and cook until the onion for about 5 minutes is tender. Set aside.
Melt the 4 tablespoons of butter in a saucepan. Whisk in the flour, salt, and pepper, and cook for about 2 minutes. Gradually add the chicken broth and milk a little bit at a time while whisking.
Add the dijon mustard and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly.
Remove from heat and stir in the swiss cheese until melted.
In a large bowl, combine the pasta and cabbage mixture, sauerkraut, and the corned beef and onion mixture. Add the sauce and mix well.
Spread into a greased 9×13-inch baking dish. Combine all the topping ingredients and sprinkle over the pasta.
Bake uncovered for 18 to 22 minutes or until hot and bubbly.
Serve warm and enjoy!
