Reuben Lasagna

• 27 ounces sauerkraut, rinsed
• 1 lb sliced corned beef
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 1/4 cups milk
• 1 teaspoon dry mustard
• 8 ounces thousand island dressing
• 1 medium onion
• 4 -5 ounces swiss cheese
• 1 tablespoon butter
• 9 lasagna noodles, uncooked
• 1/2 cup plain breadcrumbs

1. Preheat oven to 350u0b0F.
2. Combine kraut (chopped) and corned beef.
3. In another bowl, combine soup, dressing, milk, onion, and mustard; mix well.
4. Spread 1/3 of the sauce onto a 9x13-inch pan.
5. Place 3 lasagne noodles on top.
6. Top with 1/3 of the meat mixture.
7. Repeat layers twice.
8. Sprinkle with the cheese.
9. Mix the bread crumbs and the butter and sprinkle over the top.
10. Bake covered 45 to 50 minutes.
11. Let it set awhile before serving.
12. Yummy!

sauerkraut, corned beef, cream of mushroom soup, milk, mustard, onion, swiss cheese, butter, lasagna noodles, breadcrumbs

Taken from www.food.com/recipe/reuben-lasagna-96377 (may not work)