\nPreheat the oven to 375\u00b0F.<\/span><\/p>\n<\/li>\n\nCook 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.<\/span><\/p>\n<\/li>\n\nMeanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
For the Cheese Sauce<\/h4>\n\n- \n
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.<\/span><\/p>\n<\/li>\n- \n
Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.<\/span><\/p>\n<\/li>\n- \n
Remove from the heat and stir in the swiss cheese until melted.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
To Assemble<\/h4>\n\n- \n
In a large bowl, combine the pasta\/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.<\/span><\/p>\n<\/li>\n- \n
Spread into a greased 9\u00d713 baking dish. Combine all topping ingredients and sprinkle over pasta.<\/span><\/p>\n<\/li>\n- \n
Bake uncovered for 18-22 minutes or until hot and bubbly.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n
For a milder Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.<\/span><\/p>\n