1/2 c. finely minced onion
1/2 c. butter
2 1/2 c. soft rye bread crumbs
1 (1 lb. 11 oz.) can sauerkraut, rained
1 lg. tomato, sliced
1/4 c. Thousand Island dressing
2 tbsp. butter
3/4 lb. cooked corned beef, thinly sliced and cut into 1/2 inch strips
2 c. shredded Swiss cheese

In a medium-size skillet, saute onions in 1/2 cup butter until soft but not browned. Stir in bread crumbs and place in a greased 2 1/2 quart baking dish. Press crumbs onto the bottom and up the sides to form a crust. Arrange sauerkraut over crust and layer on tomato slices.

Spread dressing over tomatoes; dot with 2 tablespoons butter. Cover with corned beef and sprinkle with Swiss cheese. Bake, uncovered, at 375 degrees for 35 to 40 minutes, or until cheese is melted. Makes 8 servings.