1/2 lb. corned beef sliced or chopped
1 pkg. beefsteak rye bread, cubed (seedless)
1-16 oz. container of sour cream
2 sticks of butter
10 oz. Swiss cheese, shredded
1-16 oz can sauerkraut
1 can of sliced black olives (optional)

Melt butter in a large skillet. Add sour cream. Cube the bread and add to the mixture. Coat well. Pour half of bread mixture into a 9 x 13 inch pan. Layer half of the corned beef, then half the sauerkraut, cheese and olives. Repeat layers.

Bake at 350°F for 40 minutes.

Serves 6-8.