4 slices rye bread
2 tbsp. butter
1 (16 oz.) can sauerkraut
3/4 lb. corned beef
1/4 c. sour cream
1/4 c. mayonnaise
1 tbsp. catsup
4 slices Swiss cheese

Butter 9x9 square pan. Tear bread in cubes in pan. Dot with butter. Drain sauerkraut as much as possible then chop coarsely over bread cubes.

In mixing bowl, crumble corned beef. Add sour cream, mayonnaise and catsup and mix well. Spoon over sauerkraut and bake uncovered for 25 minutes at 350 degrees. Cut cheese squares diagonally and place on casserole. Bake 5 minutes longer until cheese melts.