1 (16 oz.) pkg. sauerkraut from refrigerator section
2 c. shredded Swiss cheese
1/4 c. Thousand Island dressing
2 med. tomatoes, sliced
1/4 c. dried pumpernickel bread crumbs (2 or 3 slices)
1 (12 oz.) can corn beef, broken into sm. pieces
1/2 c. lite mayonnaise
1 tsp. Dutch mustard
2 tsp. melted butter

Place sauerkraut in 1 1/2 quart casserole. Top with corned beef and then shredded cheese. Combine mayonnaise and Thousand Island. Spread over cheese. Top with tomatoes. Set aside. Microwave butter 1 minute until melted. Stir bread crumbs into butter. Sprinkle buttered crumbs over tomato slices. Microwave on roast to 12 to 14 minutes until heated through. Let stand 5 minutes before serving.