Reuben Casserole - cooking recipe

Ingredients

1 lb. (11 oz.) can sauerkraut, drained and rinsed
2 medium tomatoes, sliced
2 Tbsp. Thousand Island dressing
2 Tbsp. butter
2 (4 oz.) pkg. sliced corned beef, minced
2 c. shredded Swiss cheese
1 can Pillsbury refrigerated butterflake biscuits

Preparation

Spread sauerkraut in bottom of a 12 x 8-inch baking dish.
Top with tomato slices.
Dot with dressing and butter.
Cover with corned beef and sprinkle with cheese.
Bake at 425\u00b0 for 15 minutes.
Remove casserole from oven.
Separate each biscuit into 3 layers.
Slightly overlap biscuit layers on casserole to form three rows.
Bake at 425\u00b0 for 15 minutes or until biscuit topping is slightly brown.