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Submitted by: Cheryl Breeden from North Platte, NE
Originally shared on the web 05/01/2017

1/4 to 1/2 lb. deli corned beef, chopped
2 16-oz. pkgs. shredded Swiss cheese
8-oz. bottle Thousand Island salad dressing
32-oz. pkg. refrigerated sauerkraut, drained and chopped
Optional: 1 t. caraway seed
1 to 2 loaves party rye bread
Garnish: dill pickle slices

Put all ingredients except rye bread and pickles in a slow cooker. Cover and cook on low setting for about 4 hours, or until mixture is hot and cheese is melted. Stir to blend well. To serve arrange party rye slices and pickles on separate plates around slow cooker. Makes 10 to 12 servings.