1 (1 lb. 10 oz.) can sauerkraut, rinsed and drained
2 med. sliced tomatoes
2 tbsp. Thousand Island dressing
2 tbsp. butter
2 (4 oz.) pkg. corn beef, shredded
2 c. Swiss cheese, shredded
1-2 cans Pillsbury buttermilk biscuits
1/2 c. rye crisp crackers, crushed

Put drained kraut in buttered baking dish. Top with sliced tomatoes. Dot with dressing. Cover with corn beef. Sprinkle with cheese. Bake at 425 degrees for 15 minutes. Remove from oven. Place biscuits in three rows. Toss crackers over biscuits. Bake at 425 degrees for 20 minutes until golden brown.