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

In large saucepan, stir milk into celery soup and cheese. Add sauerkraut; cover and simmer for 15 minutes. Add corned beef; heat 15 minutes. Serves 4-6. Can be made earlier in the day and reheated. Serve with rye bread.