3 c. milk
1 can cream of celery soup
1/2 c. (2 oz.) shredded Swiss cheese
1 (16 oz.) can sauerkraut, drained
1 (12 oz.) can corned beef, chilled and diced

In large saucepan, combine milk, soup and cheese. Cook until cheese is melted. Add sauerkraut, cover and simmer 10 minutes. Add corned beef and heat for 10 minutes. Serve with toasted rye bread.

Makes 4 to 6 servings.