Reuben Lasagna
Source of Recipe
Internet
List of Ingredients
1 can (27 ounces) sauerkraut, rinsed and drained
1 pound sliced deli corned beef, coarsely chopped
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 bottle (8 ounces) Thousand Island dressing
1 1/4 cups milk
1 medium onion, chopped
1 teaspoon dry mustard
9 oven-ready ("no-boil") lasagna noodles (see Note)
1 cup (4 ounces) shredded Swiss cheese
1/2 cup plain bread crumbs
1 tablespoon butter, melted
1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick
cooking spray.
2. 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.
3. Place three lasagna noodles over the soup mixture. Top with half of the corned
beef mixture then half of the remaining soup mixture. Layer with three more
lasagna noodles then the remaining corned beef mixture. Add the remaining
three lasagna noodles then cover with the remaining soup mixture. Sprinkle the
Swiss cheese then the bread crumbs over the top and drizzle with the butter.
4. 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.
5. NOTE: Oven-ready lasagna noodles are thinner than traditional lasagna
noodles, so they don't need to be boiled before using. You can usually find them
near the regular lasagna noodles at the supermarket.
Recipe
|
|
member logon
