32 oz. jar sauerkraut, drained
2 med. tomatoes, thinly sliced
2 tbsp. Thousand Island salad dressing
2 tbsp. butter
4 pkgs. (2.5 oz.) sliced corned beef, shredded
2 c. shredded Swiss cheese
10 oz. can refrigerated flaky biscuits
2 rye crackers, crushed
1/4 tsp. caraway seeds

Spread sauerkraut in a 13 x 9 x 2 inch baking dish. Put tomato slices on top, spread dressing and dot with butter. Cover with corned beef and cheese. Separated each biscuit into 3 thin layers. Arrange over casserole. Sprinkle with cracker crumbs and caraway seeds. Bake at 425 degrees for 10 minutes or until biscuits are brown. Serves 6.