Reuben Noodle Bake

8 ounces egg noodles

4 tablespoons butter, melted

1 (20 ounce) can sauerkraut, drained and rinsed

1 pound corned beef

½ cup mayonnaise

2 cups shredded Swiss cheese

1 tomato, sliced

½ cup crushed saltine crackers

¼ teaspoon caraway seed

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with half the melted butter and place in a 9x13 baking dish.

Spread sauerkraut over the noodles; cover evenly with corned beef. Spread mayonnaise over beef and top with the shredded Swiss and tomato slices.

In a small bowl, toss together crushed crackers and caraway seed with remaining melted butter. Sprinkle crumb mixture over Swiss and tomato.

Bake in preheated oven 1 hour, until bubbly and golden.