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

Lightly grease an 8" or a 9" pan. Spread mustard on 1 side of bread. Cut bread into 1/2" squares and scatter over bottom of pan. Crumble corned beef over bread.

In a large bowl, mix kraut, soup, water and relish until well blended. Spoon over corned beef. Bake at 350 degrees until hot. Remove and place cheese on top. Return to oven until cheese melts. Serves 4.