1 (6 oz.) pkg. med. size noodles
2 tbsp. butter
1 lb. can sauerkraut
12 oz. can corn beef, shredded
1/2 c. mayonnaise
1 tbsp. ketchup
1/2 tsp. dill weed or 1 tbsp. minced dill pickle
1 tsp. grated onion
2 tomatoes, sliced
2 c. shredded Swiss cheese (8 oz.)
1/2 c. crushed rye crackers
1/2 tsp. caraway seed
2 tbsp. melted butter

Cook noodles according to package directions; drain and toss with 2 tbsp. butter. Place noodles in bottom of 7x11 inch pan. Top with drained sauerkraut, then corn beef.

Thoroughly mix together mayonnaise, ketchup, dill weed and onion. Spread over corned beef layer. Top with tomato slices and sprinkle with cheese. Toss rye crackers and caraway seeds with 2 tbsp. butter and sprinkle over top. Bake 350 degrees, 35 minutes.