Reuben Lasagna
1 can (27 oz) sauerkraut, rinsed and drained
1 lb. sliced deli corned beef, coarsely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 bottle (8 oz) Thousand Island dressing
1 1/4 cups milk
1 med onion, chopped
1 tsp. dry mustard
9 oven ready ("no-boil") lasagna noodles
1 cup (4 oz) shredded Swiss cheese
1/2 cup plain bread crumbs
1 tbsp. butter, melted
Preheat oven to 350 degrees. Coat a 9 x 13 inch baking dish with nonstick
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 three lasagna noodles over the soup mixture. Top with half of the
corned beef mixture and 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 bread crumbs over the top and 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.
Marsha & The
Furry Fab Five
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