Prep time: 10min. Bake time: 30min. Serves 6

• 1-3/4 cups Sauerkraut - drain well
• 1/2 pound of corned beef - cut in thin slices
• 2 cups of shredded Swiss cheese
• 1/4 cup of Thousand Island salad dressing
• 2 medium tomatoes cut in thin slices
• 6 tablespoons butter, all divided
• 1 cup coarsely crushed seasoned rye crackers or multi-grain toasts

1. Preheat oven to 400°. In a greased 1-1/2 -qt. baking dish, layer half the sauerkraut, corned beef and shredded cheese. Repeat layers. Drop salad dressing by teaspoonfuls over the cheese. Add tomato slices over the top and dot with 2 tablespoons butter.

2. In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, 30-35 minutes or until heated through.