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Reuben Lasagna Chef Recipe
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 medium onion, chopped
1 tsp. dry mustard
9 oven-ready no-boil lasagna noodles (See note.)
1 cup (4 oz.) Swiss cheese, shredded
1/2 cup plain bread crumbs
1 Tbsp. butter, melted
Preheat the oven to 350°F degrees. Coat a 9X13 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 then half of the remaining soup mixture. Layer with 3 more lasagna noodles then the remaining corned beef mixture. Add the remaining 3 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.
Makes 6 to 8 servings.
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.
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