4 slices rye bread
1 Tbsp. prepared mustard
1 (12 oz.) can corned beef
1 can tomato soup
1 (16 oz.) can or jar sauerkraut, drained
1/4 c. water
3 Tbsp. sweet pickle relish
5 slices Swiss cheese, cut in half crosswise
Spread rye bread with mustard. Cut bread into cubes and place
in bottom of buttered 9 x 9 x 2 baking pan.
Crumble corned beef evenly over bread. Stir together
sauerkraut, tomato soup, water and relish. Spoon on top of corned
beef. Bake, uncovered, in 375 degrees oven for 25 minutes. Remove from
oven and arrange the cheese slices on top, return to oven 5
minutes or until cheese melts. Cut into squares to serve. Yields 6
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