REUBEN LASAGNA

Reuben Lasagna image

Number Of Ingredients 11

Ingredients

1 (27-ounce) can sauerkraut, rinsed and drained
1 pound sliced deli corned beef, coarsely chopped
1 (10 3/4-ounce) can cream of mushroom soup
1 (8-ounce) bottle thousand island salad dressing
1 1/4 cups milk
1 medium onion, chopped
1 teaspoon dry mustard
9 oven-ready (no boil) lasagna noodles
1 cup (4 ounces) shredded Swiss cheese
1/2 cup plain bread crumbs
1 tablespoon butter, melted

Steps:

Preheat oven to 350°. Coat 9x13-inch baking dish with Pam. In medium bowl, combine sauerkraut and corned beef. Mix well. In another medium bowl, combine well soup, dressing, milk, onion, and mustard. Spread 1/2 mixture in baking dish. Place 3 lasagna noodles on top. Top with 1/2 the corned beef mixture, then 1/2 of remaining soup mixture. Layer with 3 more noodles, then remaining corned beef mixture. Add the last 3 noodles and cover with remaining soup mixture. Sprinkle Swiss cheese, then bread crumbs over top. Drizzle butter over top. Cover with aluminum foil. Bake 45-50 minutes, or until bubbly. Uncover and bake 5-10 minutes or until golden. Let set for 5-10 minutes. Cut and serve. Note: Oven-ready lasagna noodles are thinner, so they don't need to be boiled before using. You can find them near the regular lasagna noodles.

Nutrition Facts : Nutritional Facts Serves

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