|Tomatoes||2 Medium, thinly sliced|
|Rye crackers||2 , crushed|
|Caraway seeds||1⁄4 Teaspoon|
|Refrigerated buttermilk flaky biscuits||10 Ounce (1 Can)|
|Sauerkraut||32 Ounce, drained (1 Jar)|
|Shredded swiss cheese||8 Ounce (2 Cups)|
|Sliced corned beef||10 Ounce, shredded (4 Packages, 2.5 Ounce Each)|
|Thousand island salad dressing||2 Tablespoon (Commercial)|
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° for 10 minutes or until the biscuits are golden.