This is one you will want to keep handy as a "make ahead"
casserole with a German flair.  Requires an 8 hour
refrigeration time.  Learning how to lay out the bread on
the top takes a bit of learning but well worth it. 

REUBEN CASSEROLE - Serves: 6

1 (32 oz.) jar sauerkraut, drained
1-1/4 cups sour cream
1 medium onion, grated
1/4 tsp garlic powder
4 (2.5 Oz) packages thinly sliced corned beef, diced
2-1/2 cups (10 oz.) shredded swiss cheese
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.  This is the tricky
part - Halve each square into triangles; arrange bread over
cheese COMPLETELY covering top of casserole.  Brush with
melted butter.  Cover and refrigerate 8 hours.
  To bake, remove from refrigerator, and let stand at room
temperature 30 minutes.  Bake at 350 F. for 35 minutes or
until bread is lightly browned. 

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
 \/\/eslie   =================