Reuben Casserole

Reuben Casserole

Ingredients:

1 pound sliced deli corned beef, coarsely chopped

16 ounces sauerkraut, drained and rinsed

1 cup Thousand Island salad dressing

2 1/2 cups shredded Swiss cheese

6 slices Rye bread, cubed


Directions:

Preheat oven to 400 degrees.

Layer corned beef on the bottom of a 9x13 baking dish.

Make sure the sauerkraut is drained and patted dry. Sprinkle it on top of the beef.

Drizzle the dressing on top of the sauerkraut and sprinkle the Swiss cheese on top.

Arrange the diced bread on top of the casserole and lightly spray it with cooking spray so that it toasts up nicely (or you can butter the bread).

Bake for 20-25 minutes or until bread is toasted and cheese has melted.

Taco Lasagna

Taco Lasagna

Ingredients

12 oven ready lasagna noodles

1 pound lean ground beef

1 (1-oz.) package Old El Paso taco seasoning

1 egg

1 (15-oz.) carton ricotta cheese

4 cups (1 lb.) shredded cheddar cheese

1 (24-oz.) jar chunky salsa

Toppings: sour cream, green onions, diced tomatoes


Directions:

Preheat oven to 350 degrees.

In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.

In a small bowl, add the egg and ricotta and stir until combined.

In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.

Bake uncovered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes.