1 (32 oz.) jar sauerkraut, drained
2 med. tomatoes, thinly sliced
2 tbsp. commercial Thousand Island salad dressing
2 tbsp. butter
4 (2.5 oz.) pkgs. sliced corned beef, shredded
2 c. (8 oz.) shredded Swiss cheese
1 (10 oz.) can refrigerated buttermilk flaky biscuits
2 rye crackers, crushed
1/4 tsp. caraway seeds

Spread sauerkraut in a 13 x 9 x 2 inch baking dish. Arrange tomato slices on top; spread with dressing and dot with butter. Cover with corned beef and cheese. Separate each biscuit into 3 thin layers; arrange over casserole. Sprinkle with cracker crumbs and caraway seeds. Bake at 425 degrees for 10 minutes or until the biscuits are golden. Yield: 6 servings.