After St Patrick's Day I am always looking for an interesting dish to use up my leftover Corned Beef in. Last year it was Irish Tacos. One year it was Corned Beef Chili. I have also done Reuben Pizza. This year I needed a casserole for my oldest son to stick in the oven while my husband and I were at Drama Club and Wrestling practice with our younger two. Mac and Cheese it is!
16 oz pasta , shape of your choice, I used penne
1/4 cup butter
1/4 cup flour OR 2 TB corn or potato starch*
2 cups cold milk
2 cups shredded swiss cheese
1/2 cup Russian Dressing(good recipe included in pizza link above!) 1000 Island is ok too
pepper to taste
1 cup shredded cabbage(you can use leftover cooked or fresh)
OR 1 cup drained and rinsed sauerkraut
2 cups diced corned beef
1 cup frozen peas, defrosted(I needed some color in this LOL)
3 slices Rye Bread**, toasted and chopped into large crumbs
Extra shredded cheese
More Russian or 1000 Island Dressing
** if you need Gluten Free here is an EXCELLENT "Rye-less" Rye Bread!!
Grease a 9 x 13 pan. Preheat oven to 350
Cook pasta to al dente, drain (rinse if desired, just drain WELL) and place in greased pan.
Melt butter in a saucepan over medium heat, add flour and whisk well.
* if you are using starch as a thickener whisk it into the cold milk instead of the butter.
Add milk and cook, stirring often until well thickened.
Remove from heat and add cheese, stir until melted.
Add dressing and pepper. Stir well
Stir in cabbage/sauerkraut and corned beef.
Gently fold into pasta along with defrosted peas.
Cover with foil and bake for 45 minutes.
Uncover and sprinkle with rye crumbs and a bit more cheese as desired, drizzle over dressing and return to the oven.
Bake 15 minutes more until the crumbs are toasty and the dish is bubbly and hot.