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4 (2.5-ounce) packages thinly sliced corned beef, diced - -
2 1/2 cups (10 ounces) shredded Swiss cheese
9 slices rye bread
2 tablespoons butter or marga- ‘ rine, melted ^ . . w
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 8 hours.
To bake, remove from refrigerator, and let stand at room temperatue 30 minutes. Bake at 350 degrees for 35 minutes or until bread is lightly browned. Yield: 6 to 8 servings.
Pineapple casserole
1 20 oz. can crushed pineapple and juice
2 eggs slightly beaten
1 cup sugar
2 TBS. flour
11/2 stick margarine
6 slices bread cut in cubes
Melt margarine in skillet, add bread, toss until toasted, beat eggs, add sugar, flour, pineapple with juice. Pour into a greased casserole dish. Then place toasted bread on top. Bake at 350 degrees for 1 hour or until done.
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