1. Preheat oven to 375 degrees. 2. Spray 2 quart casserole dish with non-stick cooking spray. 3. Toast the rye bread and lightly butter 1 side only. Arrange 3 slices (butter side UP) in bottom of casserole dish (cut to fit if you so desire). 4. Sprinkle 1/3 cup of grated Swiss cheese over buttered toast. 5. Arrange drained sauerkraut over the cheese and bread. 6. Mix salad dressing with the mayonnaise in separate bowl and spoon 1/2 of the mixture over the sauerkraut. 7. Chop the corned beef into bite size piece and spread evenly in the dish. 8. Top with very thinly sliced onion and then 1/3 cup grated Swiss cheese and remaining corned beef. 9. Finish the dish with remaining Swiss cheese and remaining dressing mixture. 10. Bake 15-20 minutes or until bubbly. Place remaining 3 slices of toasted Rye bread (buttered side down) over top and continue baking for 5-10 minutes. 11. Let sit for 5 minutes. Cut and serve hot. ---------------------------------------------------------------------------
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