Reuben Pot Pie With Pumpernickel Biscuits

• 1 (27 ounce) can sauerkraut, drained
• 2 medium tomatoes, thinly sliced
• 1/4 cup thousand island dressing
• 2 tablespoons butter
• 1 lb corned beef (thinly sliced or shredded)
• 2 cups shredded swiss cheese
• PUMPERNICKEL BISCUITS
• 2 2/3 cups Bisquick baking mix
• 1/4 cup crushed rye crackers
• 1/4 cup softened butter
• 1 teaspoon cocoa powder
• 2 teaspoons molasses
• 1/2 teaspoon caraway seed
• 2/3 cup milk

1. Spread the sauerkraut in ungreased 9"x13" baking dish. Arrange the tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter.
2. Top with the corned beef and cheese.
3. Bake at 375u0b0F for 20 minutes.
4. While the casserole is baking, mix together the baking mix, cracker crumbs, 1/4 cup butter, cocoa, molasses and caraway seeds.
5. Add the milk and stir with fork to make a dough.
6. Beat 30 seconds, smooth into a ball and knead 10 times on a surface dusted with baking mix.
7. Roll the dough out 1/2" thick and cut out with a biscuit cutter or glass.
8. Arrange the biscuits evenly over the top of the casserole.
9. Bake at 375u0b0F for 15 to 20 minutes or until the biscuit are golden brown.

sauerkraut, tomatoes, butter, beef, swiss cheese, bisquick baking, rye crackers, butter, cocoa powder, molasses, caraway seed, milk

Taken from www.food.com/recipe/reuben-pot-pie-with-pumpernickel-biscuits-119892 (may not work)