1 qt. drained sauerkraut
2 cans cream of mushroom soup
2 tsp. dry mustard
1 (12 oz.) can corn beef
1/2 c. rye bread crumbs
8 oz. noodles, cooked and drained
1/2 c. mayonnaise
1/2 c. chopped onions
8 oz. Swiss cheese

Mix mushroom soup with mayonnaise and dry mustard. (Do not add water to soup.) Butter casserole dish. Layer sauerkraut and noodles and cover with soup mix. Next add onions, corn beef layered in small pieces. Next layer Swiss cheese and finally top with rye bread crumbs. Bake at 350 degrees for 45 minutes.