| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Main dishes, Posted |
6 |
Servings |
INGREDIENTS
| 27 |
oz |
Sauerkraut; rinsed and drained |
| 1 |
lb |
Sliced deli corned beef; coarsely chopped |
| 1 |
cn |
Condensed cream of mushroom soup |
| 8 |
oz |
Thousand Island dressing |
| 1 1/4 |
c |
Milk |
| 1 |
md |
Onion; chopped |
| 1 |
ts |
Dry mustard |
| 9 |
|
Oven-ready; ("no-boil") lasagna noodles (see Note) |
| 4 |
oz |
Shredded Swiss cheese |
| 1/2 |
c |
Plain bread crumbs |
| 1 |
tb |
Buuer; melted |
INSTRUCTIONS
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 1/2 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: Oven-ready 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 brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Feb 27, 1998
A Message from our Provider:
“You’re never too young for God”