1 (27 oz.) can sauerkraut, drained
2 medium tomatoes, thinly sliced
1 tbsp. Thousand Island dressing
2 tbsp. butter
3 (3 oz.) pkg. sliced corned beef, shredded
2 c. shredded Swiss cheese (about 8 oz.)
1 (10 oz.) can refrigerated buttermilk flaky biscuits
2 rye crackers, crushed
1/4 tsp. caraway seeds

Spread sauerkraut in a 13 x 9 x 2-inch baking dish. Arrange tomato slices over sauerkraut; spread with salad dressing and dot with butter. Top with corned beef and cheese.

Bake at 425°F for 15 minutes. Separate each biscuit into 3 thin layers; arrange over casserole. Sprinkle with cracker crumbs and caraway seeds.

Bake 15 to 20 minutes.