Ingredients
1 tablespoon butter3 slices rye bread1 can (11 ounces) condensed nacho cheese soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3 cups whole milk1 can (14 ounces) sauerkraut, rinsed and drained3/4 pound deli corned beef, diced1 cup shredded part-skim mozzarella cheese
Preparation
Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned.
Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons.
