Serves: 5
Total Calories: 3,265

1 (27-ounce) can sauerkraut, rinsed and drained
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 medium onion, chopped
1 teaspoon dry mustard
9 oven-ready (no boil) lasagna noodles
1 cup (4 ounces) shredded Swiss cheese
1/2 cup plain bread crumbs
1 tablespoon butter, melted

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.

Nutritional Facts:

Serves: 5
Total Calories: 3,265
Calories from Fat: 2,533

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