Reuben Meatball Casserole

READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees.
  • Grease a 13 x9-inch baking pan.
  • 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.
  • Shape into about 18-20 meatballs, then place onto the 13 x 9-inch baking pan.
  • Bake in a 350 degree oven for about 15-20 minutes, or until browned; drain fat.
  • Arrange the sauerkraut over the meatballs, then sprinkle the caraway seeds over the saurkraut.
  • 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.
  • Cover with foil and bake for about 35-40 minutes, or until meatballs are no longer pink.
  • Uncover, sprinkle with Swiss cheese.
  • Bake for another 10 minutes longer.
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