1 (32 oz.) jar sauerkraut, drained
1 1/4 c. sour cream
1 med. onion, grated
1/4 tsp. garlic powder
4 (2.5 oz.) pkgs. thinly sliced corned beef, diced
2 1/2 c. (10 oz.) shredded Swiss cheese
9 slices rye bread
2 tbsp. butter, melted

Combine first 4 ingredients; spoon into a lightly greased 8-inch square baking dish. Arrange corned beef over sauerkraut mixture; sprinkle with cheese. Remove crust from bread to make 2 1/2 inch squares. Halve each square diagonally into triangles; arrange bread over cheese completely covering top of casserole. Brush with melted butter. Cover and refrigerate 8 hours.

To bake, remove from refrigerator, and let stand at room temperature 30 minutes. Bake at 350 degrees for 35 minutes or until bread is lightly browned. Makes 6-8 servings.