Reuben Chowder

1 tablespoon butter
3 slices rye bread
1 can (11 ounces) condensed nacho cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups milk
1 can (14 ounces) sauerkraut, rinsed and drained
12 ounces deli corned beef, diced
1 cup (4 ounces) shredded part-skim mozzarella cheese

Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned.

Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons. Makes 8 servings (2 quarts).