Ellie’s Layered Reuben Bake


Serves: 7
Total Calories: 2,332

Ingredients

1 (27-ounce) can sauerkraut, drained and rinsed
1 pound sliced deli corned beef, coarsely chopped
1 (10 3/4-ounce) can cream of mushroom soup
1 (8-ounce) bottle thousand island salad dressing
1 1/4 cups milk
1 onion, chopped
1 teaspoon dry mustard
9 no-boil lasagna noodles
1 cup shredded Swiss cheese
1/2 cup plain dry bread crumbs
1 tablespoon butter, melted

Directions:

In a medium bowl, combine sauerkraut with corned beef; mix well. In another medium bowl, combine soup, salad dressing, milk, onion and mustard; mix well. Spread 1/2 cup soup mixture in the bottom of a 13"x9" baking pan that has been sprayed with non-stick vegetable spray. Place 3 lasagna noodles over soup mixture. Top with half the sauerkraut mixture, half the remaining soup mixture and 3 noodles. Continue layering with remaining sauerkraut mixture and 3 lasagna noodles; cover with remaining soup mixture. Sprinkle top of casserole with cheese and bread crumbs; drizzle with butter. Cover with aluminum foil and bake at 350 degrees for 45 to 50 minutes, until bubbly. Uncover and bake for 5 to 10 minutes longer, until golden. Allow to stand for 5 to 10 minutes before serving.


As much fun as when you were a kid...buy new jammies for everyone spending Christmas Eve at your home!

Nutritional Facts:

Serves: 7
Total Calories: 2,332
Calories from Fat: 1,809

This Ellie’s Layered Reuben Bake recipe is from the Christmas with Family & Friends Cookbook. Download this Cookbook today.




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