1 (16 oz.) can sauerkraut, drained
1 (12 oz.) can corned beef, broken into sm. pieces
2 c. Swiss cheese, shredded
1/2 c. mayonnaise or salad dressing
1/4 c. bottled Thousand Island dressing
2 med. tomatoes, sliced
2 tbsp. butter
1/4 c. pumpernickel crumbs (approx. 2 slices dry)

Place sauerkraut in 1 1/2 quart glass casserole. Top with corned beef and then cheese. Combine mayonnaise with Thousand Island dressing, spread over cheese. Top with tomato slices, set aside. Microwave butter in small glass bowl for about 1 minutes, 70% power or until melted. Stir in bread crumbs. Sprinkle buttered crumbs over tomato slices. Microwave or 12 to 14 minutes on 70% power or until heated through (150 degrees). Let stand 5 minutes before serving. Casserole can be heated in oven at 350 degrees for 35 to 45 minutes until crumbs are brown and cheese is bubbly.