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Ingredientes
- 1 can sauerkraut - (27 ounce) rinsed, liquid removed
- 1 lb sliced deli corned beef coarsely minced
- 1 can condensed cream of mushroom soup (10 3/4 ounce)
- 1 bot Thousand Island dressing - (8 ounce)
- 1Â 1/4 c. lowfat milk
- 1 med onion minced
- 1 tsp dry mustard
- 9 x oven-ready ("no-boil") lasagna noodles see * Note
- 1 c. shredded Swiss cheese - (4 ounce)
- 1/2 c. plain bread crumbs
- 1 Tbsp. butter melted
Direcciones
- * Note: Oven-ready lasagna noodles are thinner than traditional lasagna noodles, so they do not need to be boiled before using. You can usually find them near the regular lasagna noodles at the supermarket.
- Preheat the oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the sauerkraut and corned beef, mix well. In another medium bowl, combine the soup, dressing, lowfat milk, onion, and mustard, mix well then spread 1/2 c. of the mix over the bottom of the baking dish.
- Place three lasagna noodles over the soup mix. Top with half of the corned beef mix then half of the remaining soup mix. Layer with three more lasagna noodles then the remaining corned beef mix. Add in the remaining three lasagna noodles then cover with the remaining soup mix. Sprinkle the Swiss cheese then the bread crumbs over the top and drizzle with the butter.
- Cover with aluminum foil and bake for 45 to 50 min, or possibly till bubbly. Uncover and bake for 5 - 10 more min, or possibly till golden brown. Allow to sit for 5 - 10 min, then cut and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 6 servings | |
| Calories 638 | |
| Calories from Fat 439 | 69% |
| Total Fat 49.52g | 62% |
| Saturated Fat 13.08g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 2351mg | 98% |
| Potassium 546mg | 16% |
| Total Carbs 28.41g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 17.53g | 12% |
| Protein 21.06g | 34% |
