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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 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |