1 (27 oz.) can sauerkraut, well drained
1 lg. tomato, chopped
1/4 c. catsup
1/2 c. mayonnaise
1/4 c. minced onion
1/2 tsp. caraway seeds
1 (12 oz.) can corned beef, cubed
1/2 lb. shredded Swiss cheese
4 to 6 slices dark rye bread, toasted

Combine sauerkraut, tomato, catsup, mayonnaise, caraway seeds, onions and corned beef. Mix well. Spoon into a 9 inch square baking dish and sprinkle cheese over this. Bake at 425 degrees for 20 minutes or until hot and bubbly. Serve over rye toast. Makes 4 to 6 servings.