Ingredients for Reuben Meatball Casserole
- Ground Beef
- 1 large egg
- 1 medium onion (finely chopped)
- Fresh Garlic Cloves
- ½ cup grated Parmesan cheese
- Soft Breadcrumbs
- Fresh Parsley
- 1 teaspoon seasoning salt
- Ground Black Pepper
- Cooked White Rice
- Sauerkraut
- 1 teaspoon caraway seeds
- Cream Of Mushroom Soup
- Thousand Island Dressing
- 1 cup shredded Swiss cheese
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How to Make Reuben Meatball Casserole
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan.
- In a large bowl, combine 1 large egg, 2 cloves minced fresh garlic, ½ cup grated Parmesan cheese, 1 medium onion (finely chopped), 1 cup bread crumbs, 1 teaspoon seasoning salt, and ½ teaspoon black pepper.
- Mix well, then stir in 2 cups cooked rice.
- Shape the mixture into 18-20 meatballs.
- Place meatballs in the prepared baking pan. Bake for 15-20 minutes, or until browned.
- Remove from oven and drain off any excess grease.
- Evenly spread 2 cups sauerkraut over the meatballs. Sprinkle with 1 teaspoon caraway seeds.
- In a separate bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup and ¼ cup thousand island dressing.
- (Optional) Add 1-2 (10 ounce) cans of drained and sliced mushrooms to the soup mixture.
- Pour the soup mixture evenly over the sauerkraut.
- Cover the baking pan with aluminum foil.
- Bake for 35-40 minutes, or until meatballs are no longer pink.
- Remove foil, sprinkle generously with 1 cup shredded Swiss cheese.
- Bake for an additional 10 minutes, or until cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
32g
Fat
90g
Carbs
9g
