Drain sauerkraut, reserving 1 1/3 liquid.
Cut corned beef into bite-size pieces.
Combine sauerkraut, 1 1/3 c. liquid,
the snipped corned beef, thousand island dressing
and Swiss cheese.
Spread in bottom of two
10x6x 1 3/4" baking dishes.
Cover tightly.
Seal, label and freeze.
Bake frozen casserole, covered, 400F,
for 1 1/2 hrs. Uncover;
top each casserole with
12 of frozen rye biscuits;
brush with 2 tbs. of melted butter.
Continue baking 15 min. more or
until biscuits are golden.
(Bake unfrozen casserole in 350F, 40-45 min.
Increase to 425F. Top with biscuits.
Brush with 2 tbs. melted butter.
Bake 15 min. more or till golden).
Makes 2 casseroles. 6 servings.