Reuben Casserole - cooking recipe

Ingredients

1 (32 oz.) jar sauerkraut, drained
1 1/4 c. sour cream
1 medium onion, grated
1/4 tsp. garlic powder
4 (2.5 oz.) pkg. thinly sliced corned beef, diced
1 (10 oz.) pkg. shredded Swiss cheese
9 slices rye bread
2 Tbsp. butter or margarine, melted

Preparation

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.