Recipe - Rueben Calzone

1 cn Sauerkraut; rinsed and
drained
; (27 ounces)
1 pound Sliced deli corned beef;
coarsely chopped
1 cn Condensed cream of mushroom
soup; (10 Three fourths ounces)
1 Bottle; (8 ounces) Thousand
; Island dressing
1 One fourth cup Milk
1 md Onion; chopped
1 Taspoon dry mustard
9 Ovenready; ("noboil")
lasagna
; noodles (see Note)
1 cup Shredded Swiss cheese; (4
ounces)
One half cup Plain bread crumbs
1 tablespoon Butter; melted

Preheat the oven to 350 degrees F. 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 mustrard; mix well then spread One half 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 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 minurtes, 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't need to be boiled before using. You can usually find
them near the regular lasagna noodles at the supermarket.

Converted by MC_Buster.

NOTES : 6 to 8