1 tbsp. Dijon mustard
4 slices rye bread
1 can (12 oz.) corned beef
1 lb. sauerkraut, drained
1 can (10 3/4 oz.) condensed tomato soup, undiluted
1/4 c. water
3 tbsp. pickle relish (not sweet)
4 slices (1 oz. each) Swiss cheese, cut into 1/2 inch pieces

Lightly grease an 8 or 9 inch square baking dish. Spread mustard evenly on one side of each bread slice. Cut bread into 1/2 inch squares (approximately 3 1/2 cups). Scatter over the bottom of the prepared dish.

Crumble corned beef over bread. In a large bowl mix sauerkraut, soup, water and relish. Blend well. Spoon over corned beef; cover loosely with waxed paper. Microwave on high 6 to 8 minutes, rotating dish 1/2 turn twice until very hot.

Cover top with cheese. Microwave uncovered for 1 minute. Let stand uncovered 5 minutes. Makes 4 servings.