Sauerkraut Casserole

Stir sour cream with onion and a pinch of caraway, then spread it in a baking dish.

Press excess brine from the sauerkraut and layer it over the sour cream mixture.

Scatter chopped corned beef over the kraut and cover with grated Swiss cheese.

Toss rye bread crumbs with melted butter and sprinkle them across the top.

Bake until the casserole bubbles at the edges and the crumb topping is crisp.

Rest briefly before serving scoops so the creamy layers hold together.