Reuben Casserole

• 1 (27 oz.) can sauerkraut, drained well
• 3 medium tomatoes, sliced
• 1/2 c. butter
• 1 (8 oz.) Thousand Island salad dressing
• 1/2 lb. corned beef, thinly sliced
• 1/2 lb. Swiss cheese, grated
• 1 (8 oz.) can refrigerated biscuits
• 4 crisp rye crackers, crushed
• 1/4 tsp. caraway seed

1. Grease 9 x 13-inch pan.
2. Spread sauerkraut on bottom; add tomato slices; dot with butter.
3. Pour over Thousand Island dressing.
4. Cover with corned beef.
5. Sprinkle cheese on top.
6. Bake at 425u0b0 for 15 minutes.
7. Separate rolls and place on top of casserole.
8. Sprinkle crackers and caraway seed on top.
9. Bake at 425u0b0 for 15 to 20 minutes.
10. (Check after 15 minutes to see if rolls are browned.)

sauerkraut, tomatoes, butter, salad dressing, corned beef, swiss cheese, refrigerated biscuits, crisp rye crackers, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768750 (may not work)