4 slices rye bread
1 tbsp. prepared mustard
1 (12 oz.) can corned beef
1 (16 oz.) can sauerkraut, drained and snipped
1 (10 oz.) can condensed tomato soup
1/4 can water
3 tbsp. sweet pickle relish
5 slices Swiss cheese, halved diagonally

Spread rye bread with mustard. Cut bread into cubes. Place in buttered 9x9x2 inch pan. Crumble corned beef evenly over bread. Stir together sauerkraut, tomato soup, water and relish. Spoon on top of corned beef. Bake, uncovered, in 375 degree oven for 25 minutes. Arrange half slices of cheese over top. Return to oven for 5 minutes more. Cut in squares. Serves 6.