Recipe - Reuben Lasagna

27 ounce Sauerkraut; rinsed and
drained
1 pound Sliced deli corned beef;
coarsely chopped
1 cn Condensed cream of mushroom
soup
8 ounce Thousand Island dressing
1 One fourth cup Milk
1 md Onion; chopped
1 teaspoon Dry mustard
9 Ovenready; ("noboil")
lasagna noodles (see Note)
4 ounce Shredded Swiss cheese
One half cup Plain bread crumbs
1 tablespoon Buuer; melted

Preheat the oven to 350F. Coat a 9" x 13" 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 One half cup of the mixture over the bottom of the
baking dish. Place three lasagna noodles over the soup nuxture. 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. 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.

Note: Ovenready lasagna noodles are thinner than traditional lasagna
noodles, so they don don't need to be boiled before using. You can usually
find them near the regular lasagna noodles at the supermarket.

Recipe by: MR FOOD

Posted to brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Feb 27, 1998