 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
A twist on a typical lasagna. If you like deli reubens, you'll love this. Ingredients:
1 (27 ounce can) sauerkraut, drained and lightly rinsed and drained again |
1 pound deli corned beef, thinly sliced |
1 can cream of mushroom soup |
1 cup thousand island salad dressing |
1 1/4 cups milk |
1 sweet onion, diced |
1 teaspoon ground dry mustard |
9 lasagna noodles, cooked, drained and patted dry |
1 cup swiss cheese, shredded |
1/2 cup breadcrumbs |
1 tablespoon butter, melted |
Directions:
1. Grease a 13x9 inch baking pan and set aside.
2. Whisk together soup, salad dressing, milk, onion and dry mustard.
3. Spread a thin layer of soup mixture in bottom of prepared pan.
4. Top with 3 noodles, half the sauerkraut, half the beef and a third of the remaining soup.
5. Repeat.
6. Top with remaining 3 noodles and remainder of the soup.
7. Sprinkle with cheese, crumbs and drizzle with butter.
8. Cover with foil. Bake at 350 degrees for 45 to 50 minutes or until bubbly.
9. Uncover and bake 5 to 10 additional minutes.
10. Let stand 5 to 10 minutes before serving.
|
|