• 1 can (16 ounces) sauerkraut, undrained
• 1 can (12 ounces) corned beef, sliced, or use deli or home-cooked sliced corned beef  (I like to use left over home-cooked corned beef)
• 2 cups Swiss cheese, shredded
• 3/4 cup to a cup of Thousand Island dressing  
• 1 8oz package of noodles, cooked
• 2 tablespoons melted butter
• 1/2 cup soft rye bread crumbs, or pumpernickel

Preparation:

Place sauerkraut in the bottom of slow cooker. Cover with a layer of beef, then noodles, then cheese.  Spread Thousand Island dressing over cheese.  Cook on high 4 to 6 hours. Sauté bread crumbs in butter and sprinkle on casserole before serving.