2 c. sauerkraut, drained and rinsed
1/2 lb. corned beef, sliced thin
2 lg. tomatoes
6 slices rye bread, crumbled
1/2 tsp. caraway seed
1/4 c. Thousand Island dressing
2 c. Swiss cheese, shredded
2 tbsp. butter, melted

Spread sauerkraut in bottom of an oiled 2 quart casserole. Sprinkle half of caraway seed over sauerkraut. Layer corned beef slices over sauerkraut and caraway. Drizzle dressing over all. Layer tomato slices and cheese over dressing. Toss bread crumbs and remaining caraway seeds in butter. Spread over cheese. Bake at 400 degrees for 25 to 30 minutes.