10 slices rye bread (we used the beefsteak rye) 1/4 cup melted butter 1 small onion chopped 1 cup sour cream (you can use the light but the fat free curdles or use 1/2 cup sour cream 1/2 cup 1,000 Island dressing) 1 Tablespoon butter or maragine 1 can (15 ozs) saurkraut drained and squeezed very dry 12 ounces shredded corned beef slices and then chopped 1 cup shredded mozzerella cheese 1 cup shredded swiss cheese
Preheat oven to 350. Coat a 9 x 13 inch baking dish with nonstick spray.
In a large bown mix together cubed rye bread and 14 cup of the melted butter. Mix well.
Saute onion with 1 tablespoon butter and then mix with the sour cream or the sour cream and 1,000 Island dressing. (we had both and I liked them both.)
Layer in pan as follows: 1/2 bread mixture sauerkraut corned beef sour cream and onion mixture mozzerella cheese swiss cheese top with rest of bread
Tap down. Bake uncovered for 30 minute
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