1 (27 oz.) can sauerkraut, drained
2 med. tomatoes, thinly sliced
1/4 c. Thousand Island dressing
2 tbsp. butter and butter
3 (2-1/2 oz.) pkgs. sliced corned beef, shredded
2 c. (8 oz.) shredded Swiss cheese
2-2/3 c. Bisquick baking mix
1/4 c. crushed rye crackers (about 4)
1/4 c. butter
1 tsp. cocoa
2 tsp. molasses
1/2 tsp. caraway seed
2/3 c. milk
Quick Mustard Sauce (below)

Heat oven to 425 degrees.

SPREAD sauerkraut in ungreased rectangular pan, 13 x 9 inches. Arrange tomato slices over sauerkraut; spread with dressing and dot with 2 tablespoons butter. Top with corned beef and cheese. Bake 15 minutes.

MIX baking mix, cracker crumbs, 1/4 cup butter, the cocoa, molasses and caraway seed. Add milk; stir with fork into dough. Beat 30 seconds. Smooth into ball on surface dusted with baking mix; knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter. Arrange biscuits evenly over top of casserole.

BAKE 15 to 20 minutes longer or until biscuits are slightly brown. Serve with Quick Mustard Sauce. Makes 6 to 8 servings.

QUICK MUSTARD SAUCE:

1/2 c. mayonnaise or salad dressing
1/2 c. prepared mustard
1 tsp. finely chopped onion

Mix all ingredients. Refrigerate any remaining sauce.

High Altitude Directions (3500 to 6500 feet) : Heat oven to 450 degrees.