Rueben Casserole

1 (16 oz) can sauerkraut, drained
1/2 lb cooked corned beef, sliced thin
2 cups Swiss cheese, shredded
1/4 cup thousand island salad dressing
2 large tomatoes, sliced thin
2 tbsp butter
6 slices rye bread
1/2 cup butter, melted
1/4 tsp caraway seeds

Arrange sauerkraut in bottom of a shallow 3 qt baking dish. Top with corned beef, then shredded cheese. Spoon dressing on top. Add tomatoes and dot with butter.

Cube bread and toss in melted butter with caraway seeds. Spread on top of other ingredients.

Bake in preheated 425 degree F oven for 25-30 minutes.

Yield: 6-8 servings
Source: Wisconsin Milk Marketing Board