Reuben Casserole

1 can (1 lb., 11 oz.) sauerkraut, drained
2 medium tomatoes, sliced
2 tablespoons Thousand Island Dressing
8 oz. Sliced corned beef, shredded
8 oz. Shredded Swiss Cheese
1 can Pillsbury Refrigerated 6 Tenderflake
Baking Powder Biscuits
2 crisp rye crackers, crushed
1/2 teaspoon caraway seed

OVEN 425degrees
Spread sauerkraut in bottom of 12x8 inch or 9" square baking dish. Top with tomato slices; dot with dressing. Cover with corned beef; sprinkle with cheese. Bake at 425 degrees for 15 minutes. Remove casserole from oven. Open biscuit can; separate dough into 6 biscuits. Separate each biscuit into 3 layers; slightly overlap layers on casserole to form 2 rows on 12x8 casserole; 3 rows on 9 inch square baking dish. Sprinkle with crackers and caraway seed.

Bake at 425 degrees for 15 to 18 minutes, until biscuits are golden brown.

Tips: If desired, 6 crisp rye crackers, crushed and blended with 2 tablespoons butter and 1/2 teaspoon caraway seed may be sprinkled over the cheese instead of the biscuit topping. Garnish with parsley. To shread corned beek, cut into thin strips with kitchen shears.