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1 lb. Swiss cheese, sliced
1 lb. corned beef, sliced
1 to 1 1/2 lbs. black or dark rye bread
1 sm. head cabbage, shredded
1 (16 oz.) can Bavarian style sweet sauerkraut
1 bunch green onions, sliced with stems
8 oz. sour cream
3 tbsp. mayonnaise
2 tsp. mustard
1 tsp. sugar
Salt & pepper to taste
2 to 3 tbsp. oil
1/4 tsp. garlic salt

Several hours in advance, prepare and chill the filling. For filling: Combine shredded cabbage, sour cream, mayonnaise, mustard, sugar, green onions, sauerkraut and salt and pepper. An hour before the meal, assemble the casserole. First, cube the bread (give the "heels" to the birds). Place in a large bowl. Drizzle the 2 to 3 tablespoons oil and sprinkle the garlic salt over the cubes. Stir well. Set aside. Next, cut the corned beef into bite-sized pieces. Lightly grease a deep 9 x 13 inch pan or large baking dish. Put half of the bread cubes on the bottom. Layer half of the meat and cheese on the bread cubes. Spoon all of the cabbage filling on the meat and cheese. Layer the rest of the meat and cheese on the cabbage filling. Put the remaining bread cubes on top. Bake covered at 325 degrees for about 40 minutes.
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