Reuben Meatball Casserole

• ground beef↗2 lbs
• egg↗1
• onion, finely chopped↗1
• minced fresh garlic cloves2 -3

  optional

• grated parmesan cheese2 -3 tablespoons
• soft breadcrumbs↗2⁄3 cup
• chopped fresh parsley5 tablespoons

  or to taste

• seasoning salt↗2 teaspoons
• ground black pepper↗1 teaspoon
• cooked white rice↗1 1⁄4 cups
• sauerkraut, rinsed and well drained↗2 1⁄2 cups

  rinsed and well drained

• caraway seeds2 teaspoons

  optional

• cream of mushroom soup, undiluted1 can

  undiluted

• thousand island dressing3⁄4 cup

  or to taste

• swiss cheese, shredded↗2 cups

  shredded (or to taste)

Step-by-step instructions

1. 1

   Set oven to 350 degrees.

2. 2

   Grease a 13 x9-inch baking pan.

3. 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. 4

   Shape into about 18-20 meatballs, then place onto the 13 x 9-inch baking pan.

5. 5

   Bake in a 350 degree oven for about 15-20 minutes, or until browned; drain fat.

6. 6

   Arrange the sauerkraut over the meatballs, then sprinkle the caraway seeds over the saurkraut.

7. 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. 8

   Cover with foil and bake for about 35-40 minutes, or until meatballs are no longer pink.

9. 9

   Uncover, sprinkle with Swiss cheese.

10. 10

    Bake for another 10 minutes longer.