3 oz. cornbeef, cook or boil according to pkg. directions
1 (27 oz.) can sauerkraut, drained
2 med. tomatoes, thinly sliced
1 lg. bottle Thousand Island dressing
2 tbsp. butter (optional)
2 c. Swiss cheese, shredded
1 (10 oz.) can refrigerated flaky buttermilk biscuits
1 roll Keebler rye crackers, crushed
Caraway seeds

Mix some caraway seeds into sauerkraut. Spread sauerkraut in a 13 x 9 x 2 inch baking dish. Arrange tomato slices over sauerkraut. Spread with salad dressing and dot with butter. Top with finely chopped or shredded corn beef and cheese. (Can freeze at this point.) Bake at 425 degrees for 15 minutes. Separate each biscuit into 3 thin layers, arrange over casserole. Sprinkle with cracker crumbs and caraway seeds. Bake 15 to 20 minutes or until biscuits are golden.