Directions

• heat oven to 350° and butter a 9 x 13 casserole pan.
• in a large pot of salted, boiling water, cook potatoes, onions and cabbage until fork tender, drain well after cooked.
• Add 2 tablespoons butter or oil to a hot skillet, toss bread cubes in with butter and toast in pan, sprinkle with a little salt and pepper. keep heat on medium, when toasted, remove from pan.
• Sauce: add butter and garlic to pot on medium heat, cook for 1 minute and ad sprinkle flour over and continue to cook for 3 minutes whisk in beer, water, mustard and seasonings, cook on medium heat until thickened and whisk in cheese and cream until melted and smooth, remove form heat.
• Assemble Casserole: Put cooked potato and cabbage mixture in casserole dish, sprinkle with salt and pepper, sprinkle chopped corned beef and drained sauerkraut over potato mixture and slightly mix. Pour cheese sauce over everything, sprinkle last 1/2 cup cheese over top then the rye croutons.
• Bake uncovered at 350° for 30 minutes. Cool for 5 minutes before eating.

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