Instructions
1 16-ounce can sauerkraut, drained
12 ounces corned beef, slivered
2 cups shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
1/4 cup dry pumpernickel breadcrumbs
1 fresh tomato, cut into wedges
In a greased 11/2-quart casserole dish, layer half of the sauerkraut, half the corned beef, and half the cheese; then repeat the layers. Stir together the mayonnaise and salad dressing. Frost top of cheese layer. Sprinkle breadcrumbs on top, cover and bake at 350 degrees for 30 minutes or until heated through. Garnish with tomato wedges arranged in a cartwheel. Cover and let sit 4-5 minutes before serving.
