#1648 - Sauerkraut Reuben Casserole

(by Shirley McNevich)

1 - 32oz. jar Silver Floss sauerkraut (drained)
2 medium tomatoes (sliced very thin)
2 to 4 TBSP thousand island salad dressing
2 TBSP butter
.75 to 1.5lbs. sliced corned beef (or more if you like)
2 cups shredded Swiss cheese
1 - 10oz. can refrigerated biscuit dough

In a saucepan or microwave, heat the sauerkraut until hot and then drain it. In a greased 9 x 13 baking dish spread the drained sauerkraut evenly over the bottom. Layer the sliced tomatoes on top of the sauerkraut. Spread the thousand island dressing over the top of the tomatoes. Dot the butter on top of the thousand island dressing. Layer the corned beef slices on top of the dotted butter. Spread the Swiss cheese over the corned beef. Open the biscuit dough and separate the biscuits. Separate each biscuit into 3 separate layers (so you end up with 3 biscuit sized pieces each 1/3 as thick as the original biscuit). Place all of the biscuit pieces evenly over the top of the cheese. Bake at 425 degrees for 10-12 minutes or until biscuits are golden brown.