Reuben Casserole

Makes 6 servings

8-oz. pkg. wide egg noodles, cooked

1/4 c. butter, softened and divided

14-1/2 oz. can sauerkraut, drained and rinsed

12-oz. can corned beef, diced

8-oz. pkg. shredded Swiss cheese

1 tomato, sliced

1/2 c. Thousand Island salad dressing

1/2 c. fresh rye bread crumbs

1/2 t. caraway seed

Toss cooked noodles in a large bowl with 2 tablespoons butter, sauerkraut and corned beef. Add Swiss cheese and lightly toss; spread in a greased 13"x9" baking pan. Layer tomato slices on top; cover with salad dressing and set aside. Melt remaining butter in a small skillet over medium heat. Cook bread crumbs and caraway until golden; sprinkle over top. Bake at 350 degrees for one hour.

Pour olive oil into saucers and sprinkle with a little Italian seasoning…perfect for dipping slices of warm crusty bread.