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

Combine first 4 ingredients. Put in lightly greased 8-inch square baking dish. Arrange corned beef on top. Sprinkle with Swiss cheese. Remove crusts from bread to make 2 1/2 inch squares. Halve squares diagonally into triangles. Cover top of casserole. Brush with melted butter. Cover and refrigerate 8 hours.

To bake, let stand at room temperature at least 1/2 hour. Bake, uncovered, at 350 degrees for 35 minutes or until bread is lightly browned. Serves 6.