Reuben Lasagna
Source of Recipe
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Recipe Link: http://www.razzledazzlerecipes.com/beef-recipes/reuben-lasagna.htm Reuben Lasagna
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 dressing
1 1/4 cups milk
1 medium chopped onion
1 teaspoon dry mustard
9 oven-ready, no-boil lasagna noodles, (thinner than
...traditional lasagna noodles, so they don't need to
...be boiled before using. Near regular lasagna noodles
...at food store)
1 cup shredded Swiss cheese, (4 ounces)
1/2 cup plain bread crumbs
1 Tablespoon melted butter
Heat the oven to 350 degrees F. Coat a 9x13x2 inch
baking dish with cooking spray. In a medium bowl, combine
the sauerkraut and corned beef; mix well.
In another medium bowl, combine the soup, dressing, milk,
onion and mustard, Mix well then spread 1/2 cup of the
mixture over the bottom of the baking dish.
Place 3 lasagna noodles over the soup mixture.
Top with 1/2 of the corned beef mixture.
Then 1/2 of the remaining soup mixture.
Layer with 3 more lasagna noodles, then the remaining
corned beef mixture. Add the remaining 3 lasagna noodles,
then cover with the remaining soup mixture.
Sprinkle the Swiss cheese, then the bread crumbs.
Drizzle with the butter.
Cover with aluminum foil and bake for 45 to 50 minutes or
until bubbly. Uncover and bake for 5 to 10 more minutes
or until golden.
Allow to sit for 5 to 10 minutes, then cut and serve.
Makes 6 to 8 servings.
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