Colorado Casserole

Colorado Casserole—Instant Pot reuben casserole with pasta, creamy homemade sauce, corned beef, sauerkraut and more.

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Colorado Casserole

Today’s recipe comes from the Colorado Cache cookbook*, a cookbook “from the Junior League of Denver, this classic cookbook offers a treasure trove of recipes that reflect Colorado’s casual style of living and natural bounty.”

Of course my version of the reuben casserole is made in the Instant Pot and I changed up a few things to make it my own. The result was a flavorful pasta dish that is unique with the addition of corned beef or pastrami and sauerkraut along with my homemade thousand island. My son and I loved this dish and it was great as leftovers a few days later too.

I am a huge fan of a hot and melty reuben sandwich and don’t eat it often enough so this Colorado reuben pasta casserole was right up my alley. I hope you like it too!

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon
• Cavatappi noodles–or penne pasta
• Butter
• Corned beef–or pastrami. Another idea is to use smoked sausage, sliced or chopped.
• Sauerkraut–or chopped cabbage
• Diced tomatoes
• Mayonnaise–or greek yogurt
• Onion powder
• Ketchup
• Lemon juice
• Paprika–or smoked paprika
• Kosher salt
• Shredded swiss–or mozzarella cheese
• Fennel–or caraway seed

Steps

Pour broth into Instant Pot. Sprinkle in the pasta. Dump in the butter, corned beef, sauerkraut and tomatoes. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

In a bowl whisk together the mayo, onion powder, ketchup, lemon juice, paprika and salt. Stir the mixture into the pot. Stir in the cheese and fennel. 

Serve and enjoy!

Notes/Tips

• Serve with a side of veggies like roasted broccoli, green beans or asparagus. To give the meal a more reuben sandwich flare add a side of toasted, buttered rye bread.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• You can use another type of pasta. You may need to adjust the cooking time though. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes.
• Instead of making a homemade sauce you can use some bottled thousand island in the place of mayo, onion powder, ketchup, lemon juice, paprika and kosher salt.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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More Instant Pot Recipes with Sauerkraut…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.