Reuben Lasagna Recipes

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

REUBEN NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard. , Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with corned beef and cheese. , Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

REUBEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread cubes in the bottom of a 9x13 inch baking dish.
• Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut.
• Pour dressing over all.
• Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down.
• Bake in the preheated oven for 20 minutes.
• Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

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 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.

CRESCENT ROLL LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, tomato paste, garlic, parsley, basil, oregano, salt, and pepper. Let simmer, uncovered, for 5 minutes.
• Combine cottage cheese, Parmesan cheese, and egg in a bowl for filling.
• Unroll 1 can of crescent rolls on an ungreased 15x13-inch cookie sheet and press the edges together to seal. Spread 1/2 of the meat mixture on top, to within 1 inch of the edge of the dough. Top with cheese filling. Spoon remaining meat mixture carefully on top. Place mozzarella cheese slices on top of the meat.
• Unroll remaining crescent can and place dough on top, being careful to overlap the edges by about 1/4 inch. Pinch the edges to seal to prevent leaking. Brush dough with milk; sprinkle on sesame seeds.
• Bake in the preheated oven until golden, 20 to 25 minutes.