Reuben Lasagna Recipes

REUBEN LASAGNA

Steps:

• 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!

REUBEN SOUP

Steps:

• In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
• Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
• Preheat broiler.
• Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

REUBEN LASAGNA

Steps:

• Preheat oven to 350°. Coat 9x13-inch baking dish with Pam. In medium bowl, combine sauerkraut and corned beef. Mix well. In another medium bowl, combine well soup, dressing, milk, onion, and mustard. Spread 1/2 mixture in baking dish. Place 3 lasagna noodles on top. Top with 1/2 the corned beef mixture, then 1/2 of remaining soup mixture. Layer with 3 more noodles, then remaining corned beef mixture. Add the last 3 noodles and cover with remaining soup mixture. Sprinkle Swiss cheese, then bread crumbs over top. Drizzle butter over top. Cover with aluminum foil. Bake 45-50 minutes, or until bubbly. Uncover and bake 5-10 minutes or until golden. Let set for 5-10 minutes. Cut and serve. Note: Oven-ready lasagna noodles are thinner, so they don't need to be boiled before using. You can find them near the regular lasagna noodles.