Reuben Casserole - cooking recipe

Ingredients

1 (27 oz.) can sauerkraut, drained
2 medium tomatoes, thinly sliced
1 Tbsp. Thousand Island dressing
2 Tbsp. butter
3 (3 oz.) pkg. sliced corned beef, shredded
2 c. shredded Swiss cheese (about 8 oz.)
1 (10 oz.) can refrigerated buttermilk flaky biscuits
2 rye crackers, crushed
1/4 tsp. caraway seeds

Preparation

Spread sauerkraut in a 13 x 9 x 2-inch baking dish.
Arrange tomato slices over sauerkraut; spread with salad dressing and dot with butter.
Top with corned beef and cheese.
Bake at 425\u00b0 for 15 minutes.
Separate each biscuit into 3 thin layers; arrange over casserole.\tSprinkle with cracker crumbs and caraway seeds.
Bake 15 to 20 minutes.