Reuben Casserole

27 oz. jar sauerkraut, drained (I think I used a 32 oz. jar)
4 Tbsp. Thousand Island dressing   (I just used mayo and mixed in ketchup)
2 Tbsp. butter   (I omitted this ingredient)  
8 oz. corned beef ~ shredded
2 c. shredded swiss cheese
2 c. rye bread crumbs
1/4 tsp. caraway seeds

Spread sauerkraut in 9 x 13 pan.
Spread salad dressing over and sprinkle with caraway seeds
Top with corned beef and cheese.
Spread crumbs on top.
Dot with butter (I didn't)  

Bake at 400 degrees for 30 minutes.  

This is a Sharyn Kaiser recipe!

Friday we had chicken curry and puppodums which Liz Dunning served us in London!!   YUM!!!
Saturday we had frozen casserole leftovers as we were at PU game.
Sunday I baked a rack of ribs
Last night was Reuben Casserole
Tonight I'm going out.   Tomorrow something??!   And Thursday is book club night!