Reuben Casserole

• 4 slices rye bread
• 1 large can sauerkraut, drained
• 2 (12 oz.) cans corned beef, sliced
• 1 (6 oz.) pkg. Swiss cheese, sliced
• 2 tomatoes, sliced
• 1/2 c. mayonnaise
• 1 lb. hamburger
• 1 small onion
• 1 (10.5 oz.) can cream of mushroom soup
• 1 1/2 c. milk or water
• 1 (16 oz.) bag frozen corn
• 1 1/2 c. shredded Cheddar cheese
• 1 bag Tater Tots

1. Preheat oven to Tater Tots baking.
2. This is usually about 425u0b0 or 450u0b0.
3. Brown hamburger.
4. Chop onion and add to hamburger. While this is cooking, pour cream of mushroom soup into a (oil sprayed) casserole dish.
5. Add 1 1/2 cups of milk or water to soup. Add the 16 ounce bag of frozen corn to soup.
6. Drain and add browned hamburger and onion to casserole dish and mix together. Spread mixture evenly in casserole dish.
7. Sprinkle 1 1/2 cups of Cheddar cheese over mixture.
8. Place single layer of Tater Tots on top of Cheddar cheese.
9. Place in oven (uncovered) and bake for about 35 minutes or until the cheese is bubbling up between the Tater Tots.

rye bread, sauerkraut, corned beef, swiss cheese, tomatoes, mayonnaise, hamburger, onion, cream of mushroom soup, milk, corn, cheddar cheese, tater

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114593 (may not work)