Hi Linda :-) The first two recipes were posted by Kelly,WA. The third, crockpot recipe, I found on the internet. I have not tried any of them.

REUBEN CASSEROLE

1/2 to 1 pound corned beef, cooked, chopped
1/4 cup thousand island salad dressing
1 can sauerkraut (16 oz), drained & rinsed
1/2 pound shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter or margarine, melted

Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the dressing. Spread sauerkraut over top; sprinkle with cheese. Toss breadcrumbs with the butter; sprinkle over cheese. Bake at 350 degrees for about 30 minutes, or until bubbly.
Serves 6.
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REUBEN CASSEROLE

1 3/4 c. drained sauerkraut
1 lb. thin sliced corn beef
2 c. shredded Swiss cheese
3 tbsp. thousand island dressing
2 c. canned or 2 fresh tomatoes
2 tbsp. butter, melted
1/2 c. butter, melted
1 c. rye wafers, crumbled
Sprinkle of caraway seeds

Put sauerkraut in bottom of 3 quart casserole. Add corn beef and cheese and sliced tomatoes. Spread on dressing after mixing the 2 tablespoons of butter in. Melt the 1/2 cup butter. Add crumbled rye crumbs and brown. Top casserole with this. Sprinkle on top caraway seed. Bake 30 minutes at 350 degrees.
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Reuben Casserole

1 can (16 ounce) sauerkraut, undrained
1 (12 ounce) can corned beef, sliced
2 cups Swiss cheese, shredded
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
2 fresh tomatoes, sliced
2 tablespoons butter, melted
1/4 cup pumpernickel bread crumbs

Place sauerkraut in the bottom of slow cooker. Top with a layer of beef, then cheese. Combine both dressings; spread over cheese. Top with tomato slices. Cook on high 4-6 hours. Saute' bread crumbs in butter and sprinkle on casserole before serving.