corned beef noodle casserole

Directions :

1. Preheat the oven to 375°F.
2. Cook 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.
3. Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.
4. 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.
5. Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.
6. Remove from the heat and stir in the Swiss cheese until melted.
7. In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.
8. Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.
9. Bake uncovered for 18-22 minutes or until hot and bubbly.