1 c. (16 oz.) sauerkraut
1 (12 oz.) can corned beef, broken into sm. pieces
2 c. Swiss cheese, shredded
2/3 c. mayonnaise
2 tbsp. chili sauce
2 tbsp. spicy mustard
2 tbsp. drained sweet pickle relish
2 sm. tomatoes, sliced
1 tbsp. butter, melted
2 slices rye bread, cut into 1/2 inch cubes

Rinse sauerkraut and press in colander, remove all water possible. Place in 1 1/2 quart casserole, top with corned beef, then cheese. Combine mayonnaise, chili sauce, mustard and pickle relish. Spread over cheese, top with tomato slices. Toss butter and bread cubes, put on top. Bake at 350 degrees for 50 to 60 minutes or until piping hot. Makes 6 servings.