1 (32 oz.) jar sauerkraut, drained
1 1/4 c. sour cream
1 med. onion, grated
1/4 tsp. garlic powder
4 (2.5) pkg. thinly sliced corn beef, diced
2 1/2 c. shredded Swiss cheese (10 oz.)
9 slices rye bread
2 tbsp. butter, melted

Combine first 4 ingredients. Spoon into a lightly greased 8 inch square baking dish. Arrange corned beef over sauerkraut mixture; sprinkle with cheese. Remove crust from bread to make 2 1/2 inch squares. Halve each square diagonally into triangles, arrange bread over cheese completely covering top of casserole. Brush with melted butter. Cover and refrigerate.

To bake, remove from refrigerator, and let stand at room temperature 30 minutes. Bake at 350 degrees for 35 minutes or until bread is lightly browned. Yields 6-8 servings.