Ingredients
2-1/2 cups cubed cooked corned beef1 can (14 ounces) sauerkraut, rinsed and well drained2 cups shredded Swiss cheese2 cups shredded cheddar cheese1 cup mayonnaiseSnack rye bread
Preparation
In a 3-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 3-4 hours or until heated through and cheese is melted, stirring occasionally. Serve warm with rye bread.
