1 3/4 cups fresh or canned sauerkraut, drained
1/2 pound thinly-sliced corned beef
2 cups (8 ounces) shredded Wisconsin swiss cheese
3 tablespoons Thousand Island dressing
2 medium tomatoes, thinly sliced, or
2 cups canned tomatoes
2 tablespoons butter
1/2 cup (1 stick) butter
1 cup crumbled, seasoned rye wafers
1/4 teaspoon caraway seeds
Thinly layer sauerkraut in bottom of buttered casserole. Top with sliced corned beef, then shredded cheese. Daub thousand island dressing on top of cheese. Add tomatoes; dot with two tablespoons butter.
Melt butter in small saucepan. Sauté crumbled rye wafers; add caraway seeds. Spread on top of other ingredients. Bake at 425° F for 30 minutes, until bubbly.