Reuben Casserole

• 1 lb. 11 oz. can sauerkraut, drained
• 2 medium tomatoes, sliced
• 2 Tbsp. Thousand Island dressing
• 2 Tbsp. butter or margarine
• 2 (4 oz.) pkg. sliced corned beef, shredded
• 2 c. (8 oz.) shredded Swiss cheese
• 1 can (6) baking powder biscuits
• 2 crisp rye crackers, crushed
• 1/2 tsp. caraway seed

1. Spread sauerkraut in the bottom of a 12 x 8-inch baking dish. Top with tomatoes.
2. Dot with dressing and butter.
3. Cover with corned beef.
4. Sprinkle with cheese.
5. Bake in a 425u0b0 oven for 15 minutes.
6. Remove casserole from oven.
7. Separate each biscuit into three layers.
8. Slightly overlap biscuit layers on casserole to form three rows. Sprinkle with crackers and caraway seed.
9. Bake in 425u0b0 oven for 15 to 20 minutes until biscuits topping are golden brown.

sauerkraut, tomatoes, butter, beef, swiss cheese, baking powder biscuits, crisp rye crackers, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742508 (may not work)