1 (27 oz.) can sauerkraut, drained
2 med. tomatoes, thinly sliced
2 tbsp. Thousand Island Dressing
2 tbsp. butter
3 (3 oz.) pkgs. sliced corn beef, shredded
2 c. shredded Swiss cheese
1 (10 oz.) can flaky buttermilk biscuits
2 rye crackers, crushed
1/4 tsp. caraway seeds

Spread sauerkraut in 13x9x2 baking dish. Arrange tomato slices over sauerkraut; spread with salad dressing and dot with butter. Top with corn beef and cheese. Bake at 425 for 15 minutes.

Separate each biscuit into 3 thin layers; arrange over casserole. Sprinkle with cracker crumbs and caraway seeds. Bake 15 or 20 minutes or until biscuits are golden brown. Serves 6 or 8.