Prep 10 mins
Cook 0 mins
If you like Reuben sandwiches, well here is a wonderful dish! It is smells wonderful baking too! Oh, did I tell you it really tastes yummy? :-) Give it a try!!!
- 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
- 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.
Double the cheese and add to each layer rather than just the top layer.
I am someone who hates to follow recipes and always adjusts them to my own tastes, which everyone should do, but I really meant to follow this to the "T", I just didn't have all of the ingredients. First I read the reviews and saw that for one person the noodles were still a bit hard so I kept that in mind. Also, one reviewer was like minded with me and added cheese to every layer instead of just on top - I wasn't too heavy handed with it, just sprinkled some in. This turned out great. I did not have the mushroom soup OR milk so instead I added sour cream - about a cup or so and a can of evaporated milk - plus a bit of water - I'd say a cup of water. If you make lasagna or lasagna style meals regularly you get a sense for how much liquids are needed for a lasagna without cooking the noodles first. Plus, who needs mushroom bits in a reuben? I'm not saying it would be bad with the soup, but you can replace it. And I baked it for an hour, not 50 minutes BECAUSE I added the extra liquid and when I eyeballed it at 50 minutes it seemed it could use more time. Also, I opened the foil and had time to kill before my husband was home so I broiled it for 5 minutes to make the cheese bubble and top brown. Then he was an hour late so it sat under foil for an hour (full disclosure). The noodles were still somewhat firm, but tender and were not under cooked at all. If I would make it again I would make it the same way I did tonight. It was perfect. I've made reuben casseroles before with my own intuition but enjoyed this much more. The lasagna method is the way to go.
Surprisingly, this was quite good. I made it for a St. Patrick's Day potluck and it disappeared. I baked for 50 minutes but the bottom noodles were still a bit crispy.