REUBEN LASAGNA

l can (27 oz.) sauerkraut, rinsed and drained
l lb. sliced deli corned beef, coarsely chopped
l can )l0-3/4 oz.) condensed cream of mushroom soup
l bottle (8 oz.) thousand island dressing
l-l/4 cups milk
l med. onion chopped
l tsp. dry mustard
9 oven ready (no boil) lasagna noodles
4 oz. shredded Swiss cheese, l cup
l/2 cup plain bread crumbs
l tbsps. butter, melted
Heat oven 350. Coat a 9xl3 baking dish with nonstick spray. In med. bowl combine sauerkraut and corned beef, mix well. In anotehr med. bowl combine soup, dressing, milk, onion and mustard and mix well then spread l/2 cup of the mixture over bottom of baking dish. Place 3 lasagna noodles over the soup mixture. Top with half of the corned beef mix then half of the remaining soup mix. Layer with 3 more noodles them the remaining corn beef mix. Add remaining 3 noodles then cofer 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 45-50 mins. or until bubbly. Uncover and bake for 5-l0 mins. or until golden. Allow to sit for 5-l0 mins. then cut and serve.
Serves 6-8 Internet “Mr. Food”