1 can Franks Bavarian Kraut, drained
1 c. sour cream
1 lb. cornbeef, shredded
3/4 lb. grated Swiss cheese or slices
1/2 loaf pumpernickel bread

Mix kraut with sour cream; pat in 9 x 9 inch pan. Lay beef and cheese over kraut mixture. Butter bread and put into blender to make fine bread crumbs. Lay crumbs on top of kraut and beef mixture. Press down. Bake at 350 degrees for 30 minutes.