1 tbsp. Dijon mustard
4 slices rye bread
1 (12 oz.) can corned beef
1 lb. sauerkraut, drained
1 can tomato soup
1/4 c. water
3 tbsp. pickle relish
4 slices Swiss cheese (4 oz.), cut into 1/2 inch pieces

Grease a 9 inch square baking pan. Spread mustard on bread and cut into cubes. Scatter over bottom of prepared dish. Crumble corned beef over bread. In large bowl, mix sauerkraut, soup, water, and relish. Spoon over corned beef.

Cover with waxed paper. Microwave on high 8 minutes. Rotate dish 1/2 turn at 4 minutes.

Place cheese on top. Microwave uncovered on high 1 minute or until cheese is melted. Let stand 5 minutes. Serves 4.