Preheat oven to 400˚F.
Place sauerkraut in colander to drain then wrap in 3 layers of paper towels. Remove all remaining liquid, set aside.
Bring large pot of salted water to a boil, add pasta. Cook to al dente, stirring occasionally. Drain immediately and set aside.
Prepare Gary's QuickSteak Corned Beef according to package directions in same container used for the pasta. Remove cooked corned beef from pot set aside with pasta.
While corned beef is cooking, mix together panko crumbs, caraway seeds, salt and ½ cup Parmesan cheese.
To same pot, add butter and melt. Remove 2 tbsp of melted butter and stir into the panko mixture.
To the remaining melted butter, add flour and whisk until foamy and a light pale roux paste forms.
Whisk in ¼ c milk and stir until roux is smooth. Gradually add remaining milk, whisking continually until the flour mixture is bubbly and thick.
Turn off heat and stir in shredded cheese and remaining Parmesan cheese until melted together.
Add pasta, corned beef, and sauerkraut to cheese mixture and gently stir ingredients.
Transfer to 9” x 13” baking dish. Cut Velveeta cheese into quarters, place squares on top of pasta mixture, then cover all with panko topping.
Bake until cheese is bubbling and panko is browned, 15-20 minutes. Serve with Russian dressing.