1 lb. 11 oz. can sauerkraut, drained
2 tomatoes, sliced
2 tbsp. 1000 Island dressing
2 tbsp. butter
2 (4 oz.) pkg. sliced corned beef, shredded
2 c. shredded Swiss cheese
1 can refrigerated biscuits
2 rye crackers, crushed
1/4 tsp. caraway seeds

Spread sauerkraut in bottom of 12 by 8 baking dish. Top with tomato slices, dot with butter and dressing. Cover with corned beef, sprinkle with cheese. Bake 425 degrees for 15 minutes. Remove. Separate each biscuit into 3 layers. Slightly overlap biscuit layers on casserole to form 3 rows. Sprinkle with crackers and caraway seeds. Bake 425 degrees for 15 to 20 minutes until biscuits are browned.