Reuben Meatball Casserole

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 lbs ground beef
• 1 egg
• 1 onion, finely chopped
• 2 -3 minced fresh garlic cloves (optional)
• 2 -3 tablespoons grated parmesan cheese
• 2/3 cup soft breadcrumbs
• 5 tablespoons chopped fresh parsley (or to taste)
• 2 teaspoons seasoning salt
• 1 teaspoon ground black pepper
• 1 1/4 cups cooked rice
• 2 1/2 cups sauerkraut, rinsed and well drained
• 2 teaspoons caraway seeds (optional)
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 3/4 cup thousand island dressing (or to taste)
• 2 cups swiss cheese, shredded (or to taste)

Recipe

• 1 set oven to 350 degrees.
• 2 grease a 13 x9-inch baking pan.
• 3 in a bowl combine egg, fresh garlic, parmesan cheese, onion, bread crumbs, seasoning salt and pepper; mix well to combine, then mix in cooked rice.
• 4 shape into about 18-20 meatballs, then place onto the 13 x 9-inch baking pan.
• 5 bake in a 350 degree oven for about 15-20 minutes, or until browned; drain fat.
• 6 arrange the sauerkraut over the meatballs, then sprinkle the caraway seeds over the saurkraut.
• 7 in a bowl, combine the soup with the salad dressing (for an extra cheesy taste, i sometimes add in a few tablespoons grated parmesan cheese to the soup mixture) then spread the soup mixture on top of the saurkraut in the baking dish.
• 8 cover with foil and bake for about 35-40 minutes, or until meatballs are no longer pink.
• 9 uncover, sprinkle with swiss cheese.
• 10 bake for another 10 minutes longer.