Ingredients:
1 lb sliced corned beef (or turkey corned beef for a lighter option)
2 cups sauerkraut, drained and lightly pressed
1 ½ cups shredded Swiss cheese
1 pack lasagna noodles (no-boil or cooked per package instructions) or thinly sliced potatoes as an alternative
½ cup Thousand Island dressing
¼ cup mayonnaise (optional, for extra creaminess)
1 tablespoon Dijon mustard
Fresh parsley for garnish
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.
Mix the Sauce:
In a small bowl, whisk together the Thousand Island dressing, mayonnaise (if using), and Dijon mustard. Set aside.
Layer It Up:
Start with a thin layer of the dressing mixture on the bottom of the dish.
Add your first layer of lasagna noodles (or thin sliced potatoes).
Next, layer on slices of corned beef, followed by a handful of sauerkraut and a sprinkle of Swiss cheese.
Drizzle a little more of the dressing mix.
Repeat the layers until all ingredients are used, finishing with a final layer of noodles/potatoes and plenty of Swiss cheese on top.
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, or until the top is golden and bubbly.
Let rest for 10 minutes before slicing—this helps the layers hold together.
Serve & Enjoy:
Garnish with chopped parsley and serve warm. Great with a side of pickles or a green salad!
Happy cooking