Mix sauerkraut, sour cream, and garlic powder. Spread into greased 9x13 baking dish. Layer corn beef, then Swiss cheese. Cover with rye bread. Brush with melted butter. Bake at 350 for 35-40 minutes. ENJOY!
Sara's modifications: If rye bread does not have caraway seeds - and even it does! - add them to the sauerkraut/sour cream mixture. Make croutons from the rye bread to top casserole.
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|Serving Size: 1 Serving (1946g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1381 (71%)|
|Amt Per Serving||% DV|
|Total Fat 153.4g||205 %|
|Saturated Fat 96.8g||484 %|
|Monounsaturated Fat 40.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 471.3mg||145 %|
|Sodium 6947.9mg||240 %|
|Potassium 2097.5mg||55 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 26.3g||105 %|
|Sugars, other 38.1g|
|Protein 89.1g||127 %|
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Calories per serving: 1955
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