1 3/4 c. fresh or canned sauerkraut, drained
1/2 lb. thinly sliced corned beef
1/2 lb. shredded Swiss cheese
3 tbsp. thousand island dressing
2 med. tomatoes, thinly sliced or 2 c. canned tomatoes
2 tbsp. butter
1 c. crumbled seasoned rye crisp
1/2 c. butter
1/4 tsp. caraway seeds

Preheat oven to 425 degrees. In bottom of 1 1/2 quart buttered casserole, spread sauerkraut, top with corned beef and shredded cheese. Drizzle thousand island dressing on top of cheese. Add tomatoes; dot with butter.

TOPPING: Saute rye crisp (crumbled) in 1/2 cup butter and add caraway seeds. Spread on top of other ingredients. Bake 30 minutes until bubbly. Serves 4 to 6.