1 (10 oz.) condensed tomato bisque soup (no water)
1 lb. ground beef
1 (12 oz.) can corned beef (crumbled)
2 1/2 c. soft bread crumbs
2 eggs
1 (8 oz.) can sauerkraut (drained)
1 c. shredded Swiss cheese
1/2 tsp. caraway seeds
2 tsp. prepared horseradish
2 slices Swiss cheese, cut in 8 triangles

Mix thoroughly 1/4 cup soup, ground beef, corned beef, bread crumbs and eggs. Pat meat mixture out on waxed paper to a 10x15 inch rectangle.

Stir together sauerkraut, shredded cheese and caraway seed. Spread evenly over meat 1 inch from edges. Roll as for jelly roll. Put in baking pan. Bake at 325 degrees for about 1 hour.

After baking 1/2 hour spread rest of soup over meat. Bake the last 1/2 hour. Put sliced Swiss cheese on top of loaf, and bake for 10 minutes or until cheese melts. Serve with buttered noodles. Serves about 6-8.