2 med. tomatoes, peeled and sliced
8 oz. wide noodles, cooked
3 tbsp. butter
2 lbs. sauerkraut, drained
1 lb. Jewish corn beef, chopped
1/4 c. Thousand Island dressing
2 c. grated Swiss cheese
4 rye crackers, crushed (optional)

Toss noodles with butter, put in 9 x 13 inch pan - or larger - layer with sauerkraut, then layer of corn beef, then layer of tomatoes. Dot with salad dressing. Sprinkle with cheese, top with rye crumbs. Bake at 350 degrees for 40 minutes - covered. Uncover and bake 15 minutes. Serves 6 to 8.