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

1. Place sauerkraut in 1 1/2 quart glass casserole. Top with corned beef, then shredded cheese. Combine mayonnaise and Thousand Island dressing, spread over cheese. Top with tomato slices. Set aside.

2. Microwave butter until melted. Stir in bread crumbs. Sprinkle buttered crumbs over tomato slices.

3. Microwave casserole for 12-14 minutes on roast until heated through. Let stand 5 minutes before serving. Serves 6.