Ingredients:
1/2 cup onion
1 (20 oz.) jar sauerkraut
8 ounces Monterrey Jack cheese, shredded
8 ounces Swiss cheese, shredded
1/2 cup margarine, melted
1 cup sour cream
2 cans corned beef
8 slices dark rye bread, cubed
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Directions: Drain sauerkraut. Mix onion, sauerkraut, sour cream and crumbled corned beef. Place in a 9x13 inch greased pan. Top with cheeses. Pour melted margarine over bread cubes and place in casserole. Bake at 350°F for 40 minutes.
Notes:
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