Reuben Casserole

1 (16 oz.) pkg. sauerkraut from refrigerator section

2 c. shredded Swiss cheese 1/4 c. Thousand Island dressing 2 med. tomatoes, sliced

1/4 c. dried pumpernickel bread crumbs (2 or 3 slices) 1 (12 oz.) can corn beef, broken into sm. pieces 1/2 c. lite mayonnaise

1 tsp. Dutch mustard

2 tsp. melted margarine

Place sauerkraut in 1 1/2 quart casserole. Top with corned beef and then shredded cheese. Combine mayonnaise and Thousand Island. Spread over cheese. Top with tomatoes. Set aside. Microwave margarine 1 minute until melted. Stir bread crumbs into margarine. Sprinkle buttered crumbs over tomato slices. Microwave on roast to 12 to 14 minutes until heated through. Let stand 5 minutes before serving.

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