This saucepan of Reuben noodle combines canned meat, cabbage and spicy Sauerkraut in a homemade Swiss cheese sauce.
- Taste: this canned beef saucepan has all the flavors in our favorite reuben sandwich.
- Technique: The homemade sauce begins with a roux, which is fat and flour. It is easy to do from scratch.
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- Budget tip: You can use the remaining box meat in this recipe or canned meat of gastronomy.
- Swap: If you don’t have canned meat, the remaining ham is also excellent in this recipe.
Tips for ingredients for canned beef saucepan
- Canned meat – If you have remaining canned meat, it is perfect for this recipe. Otherwise, ask the gastronomy counter to cut the extra thick box meat.
- Cheese sauce – The cheese sauce recalls Mac and cheese with the flavors of a Reuben. The Swiss cheese sauce, a little fasting mustard and WormShire sauce add flavor.
- Pasta and cabbage – The base of this saucepan is pasta and cabbage. If you have a cabbage remaining from canned meat, use it instead of fresh cabbage.
Variation
Use the remaining potatoes from the canned beef dinner (you will need 3 cups). Add the potatoes to the plate of saucepan and layers cooked cabbage, the sauerkraut and the mixture of nozzle/canned meat on top. Pour the Swiss cheese sauce over, sprinkle with breadcrumbs and cook until it is hot and sparkling!
Suggestion: If you want to incorporate the flavor of rye bread, place a piece or two in a blender or kitchen robot. He pit a few times until he forms crumbs and use them instead of the panko. Garnish with chopped sottacets after cooking!
Leftovers
Keep the remaining canned noodle saucepan in the refrigerator for a maximum of 4 days and heat the oven, on the hob or the microwave oven. Add a splash of milk while heating if you want it to be more creamy.
Other ways to enjoy the remaining canned beef
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Boxing beef noodle saucepan
The root pasta melts with tender canned meat, Sauerkraut and fresh cabbage in a creamy Swiss cheese sauce!
Prevent the screen from becoming dark
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Preheat the oven to 375 ° F.
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Cook the Rotini in salted water based on the directions of the package (about 9 minutes). Add the cabbage in the last 5 minutes of cooking. Drain well, do not rinse and set aside.
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In the meantime, heat the butter in a pan over medium heat. Add the canned meat and onion and cook until the onion is tender, about 5 minutes. Set aside.
For cheese sauce
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Melt the butter in a saucepan. Beat the flour, salt and pepper and cook for 2 minutes. Gradually add chicken and milk broth, beat after each addition.
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Add the fasting sauce and Worcestershire. Continue to slam on medium heat until it thickens and sparkling. Leave to boil for 1 minute.
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Remove from the heat and mix the Swiss cheese until it was melted.
To assemble
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In a large bowl, add the mixture of pasta/cabbage, sauerkraut and canned beef blend. Add the sauce and mix well.
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Distribute in an UNA 9 × 13 pan. Combine all the ingredients with seasoning and sprinkle the pasta.
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Bake in the oven for 18-22 minutes or until it is hot and sparkling.
- Use terracotta beef or canned meat. Ask the gastronomy to cut the most thick box meat, then cut it into pieces.
- Canned meat can be replaced with ham.
- The cabbage can be replaced with remaining cooked cabbage.
- Pasta can be replaced with 3 cups of cooked potatoes. Place cooked potatoes hot on the bottom of the pan. Fry the cabbage with canned meat and onions. Once the canned beef mixture over the potatoes is tender, pour the cheese sauce overlapping and sprinkle with crumbs. Cook as indicated.
- Refrigerate leftovers for a maximum of 4 days. Heat in the oven or in the microwave until it is heated.
Calories: 460 | Carbohydrates: 43G | Protein: 21G | Fat: 23G | Saturated fat: 12G | Polynsaturo fat: 1G | Monolysatuine fat: 7G | Trans fat: 0.3G | Cholesterol: 65mg | Sodium: 751mg | Potassium: 419mg | Fiber: 3G | Sugar: 5G | Vitamin A: 605Iu | Vitamin C: 24mg | Soccer: 338mg | Iron: 2mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cashroles, dinner
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