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Reuben Lasagna

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1 can (27 ounces) sauerkraut, rinsed and drained
1 pound sliced deli corned beef, coarsely chopped
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 bottle (8 ounces) Thousand Island dressing
1 1/4 cups milk
1 medium onion, chopped
1 teaspoon dry mustard
9 oven-ready ("no-boil") lasagna noodles (see Note)
1 cup (4 ounces) shredded Swiss cheese
1/2 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 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 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't need to be boiled before using. You can usually find them near the regular lasagna noodles at the supermarket.

Makes 6 to 8 servings

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