REUBEN CASSEROLE
26-32 oz. jar sauerkraut, drained
1 c. sour cream
1 sm. onion, chopped
16 oz. corned beef
12 - 16 oz. shredded Swiss cheese (I just used the singles)
10 slices dark rye bread, cubed
2 sticks margsrine, melted.
Mix sauerfraut with sour cream, stir in onion. Spread in bottom of an 11" x 13" pan. Cover with corned beef, then Swiss cheese, and top with bread. Pour margarine evenly over bread cubes. Bake, covered at 350 for 1/2 hour; uncover and bake an additional 1/2 hour.