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

Lightly grease 8 or 9 inch square pan. Spread mustard on 1 side of bread and cut into 1/2 inch squares. Scatter over bottom of pan. Crumble corned beef over bread.

In large bowl mix sauerkraut, soup, water and relish. Spread over corned beef. Cover loosely with waxed paper. Microwave on high for 6-8 minutes, rotating dish 1/2 turn twice. Remove and place cheese on top to cover. Microwave, uncovered on high, for 1 minute. Let stand 5 minutes. Makes 4 servings at 420 calories.