1. Preheat oven to 350 degrees f. Grease a 9x13-inch baking pan. 2. Add butter to the hot drained noodles and stir so the melting butter coats the noodles. Set aside to cool. Put the rye crackers in a plastic bag and roll with a rolling pin or bottle to make crumbs. 3. In the prepared baking pan, assemble the casserole by layering in this order: the buttered noodles, the drained sauerkraut, the chopped corned beef, and then the tomatoes. 4. Finish the casserole by dotting the top with the Thousand Island dressing. Sprinkle with shredded cheese, cracker crumbs, and caraway seed. 5. Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. Uncover and bake about 15 minutes longer or until bubbly. 6. Note: I prefer to use rye bread crumbs instead of the cracker crumbs. I whirr the bread in the blender or processor and then mix the crumbs with an additional tablespoon of melted butter and the caraway seeds. ---------------------------------------------------------------------------
Nutrition
Ingredients
