|Canned sauerkraut||27 Ounce, drained (1 Pound 11 Ounce Can)|
|Tomatoes||2 Medium, sliced|
|Thousand island dressing||2 Tablespoon|
|Sliced corned beef||8 Ounce, shredded (Hormel, 2 Packages, 4 Ounce Each)|
|Shredded swiss cheese||8 Ounce (2 Cups Or 1 Package)|
|Refrigerated buttermilk biscuits/Flaky baking powder biscuits||1 Can (10 oz) (6 Flaky Biscuits)|
|Rye crackers||2 , crushed (Crisp)|
|Caraway seed||1⁄4 Teaspoon|
Spread sauerkraut in bottom of 12x8-inch baking dish.
Top with tomato slices; dot with dressing and butter.
Cover with corned beef; sprinkle with cheese.
Bake at 425° for 15 minutes.
Remove casserole from oven.
Separate each biscuit into three layers; slightly overlap biscuit layers on casserole to form three rows.
Sprinkle with crackers and caraway seed.
Bake at 425° for 15 to 20 minutes until biscuit topping is golden brown.