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| Dice 1/2 pound of corned beef and 1/2 pound of swiss cheese. |
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| Mix with 8 ounces cream cheese, 1 cup sauerkraut (squeezed dry) and 1/2 cup sour cream |
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| Add 1 tablespoon ketchup and 1 tablespoon spicy brown mustard (I only had regular mustard and used 2 tablespoons of each) |
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| Put in casserole dish and bake at 350 for 30 minutes until hot and bubbly and a little brown on top |
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| Serve with Rye bread for dipping. |
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