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sauerkraut corned beef cream of mushroom soup milk mustard onion Swiss cheese butter lasagna noodles breadcrumbs
Viewed: 42 - Published at: 5 years agoIngredients
- 27 ounces sauerkraut, rinsed
- 1 lb sliced corned beef
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 1/4 cups milk
- 1 teaspoon dry mustard
- 8 ounces thousand island dressing
- 1 medium onion
- 4 -5 ounces swiss cheese
- 1 tablespoon butter
- 9 lasagna noodles, uncooked
- 1/2 cup plain breadcrumbs
Method
- Preheat oven to 350°F.
- Combine kraut (chopped) and corned beef.
- In another bowl, combine soup, dressing, milk, onion, and mustard; mix well.
- Spread 1/3 of the sauce onto a 9x13-inch pan.
- Place 3 lasagne noodles on top.
- Top with 1/3 of the meat mixture.
- Repeat layers twice.
- Sprinkle with the cheese.
- Mix the bread crumbs and the butter and sprinkle over the top.
- Bake covered 45 to 50 minutes.
- Let it set awhile before serving.
- Yummy!
