1 (20 oz.) can sauerkraut, well drained
2 med. tomatoes, sliced
4 tbsp. Thousand Island dressing
2 (12 oz.) cans corned beef
2 to 3 c. Swiss cheese, shredded
1 c. rye bread crumbs
1 tbsp. butter, melted

Spread the well drained sauerkraut into casserole. Top with tomato slices and dressing. Crumble corned beef then the shredded Swiss cheese into casserole. Add crumbs basted with melted butter. Bake at 375 degrees for 20 to 30 minutes until hot.