4 slices rye bread
1 tbsp. prepared mustard
1 (12 oz.) can corn beef
1 can tomato soup
1 (16 oz.) can sauerkraut, drained
1/4 c. water
3 tbsp. sweet pickle relish
5 slices Swiss cheese, cut in half diagonally

Spread bread with mustard. Cut in cubes and place in bottom of buttered 9 inch square baking dish. Crumble corned beef evenly over bread. Stir together kraut, tomato soup, water and pickle relish. Spoon on top of corned beef.

Bake uncovered in 375 degree oven for 25 minutes. Arrange cheese slices over top and return to oven for about 5 minutes or until cheese melts. Cut into squares to serve. Makes 6 servings.