Reuben Pasta Bake

By smaier

Ingredients

• 2.5 oz lean corned beef - finely chopped
• 1/2 cup finely chopped onion
• 2 cups (15 oz can) Bavarian-style sauerkraut - well drained
• 1 (10 3/4 oz) can Healthy Request tomato soup
• 1 teaspoon dried parsley flakes
• 2 cups hot cooked rotini pasta - rinsed & drained
• 4 (3/4 oz) slices Kraft reduced-fat Swiss cheese

Preparation

Step 1

Preheat oven to 350 degrees F.
Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
In a large skillet sprayed with butter-flavored cooking spray, sauté corned beef and onion until onion is tender, about 5 to 10 minutes.
Stir in drained sauerkraut, tomato soup, and parsley flakes.
Add rotini pasta.
Mix well to combine.
Pour mixture into prepared baking dish. Arrange Swiss cheese slices evenly over top.
Bake 20 to 25 minutes.
Place baking dish on a wire rack and let set 5 minutes.
Divide into 4 servings.

TIPS: 1. If you can't find Bavarian sauerkraut, use regular sauerkraut, 1/2 teaspoon caraway seeds, and 1 teaspoon brown sugar substitute.
2. 1 1/2 cups uncooked rotini pasta usually cooks to about 2 cups.

Serving size (1 square):
276 Cal, 4g Fat, 15g Pro, 45g Carb, 6g Fiber
7 WW Points