Reuben Style Casserole With Pastrami Meatballs Sauerkraut And Barley Food

REUBEN STYLE CASSEROLE WITH PASTRAMI MEATBALLS, SAUERKRAUT AND BARLEY

Steps:

• For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
• For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.
• Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
• In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
• Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
• Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.

REUBEN MEATBALL CASSEROLE

Steps:

• 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.

REUBEN MEATBALLS

Steps:

• In a bowl, combine the egg, onion, bread crumbs, parsley, salt and pepper. Stir in rice. Crumble beef over the mixture and mix well. Shape into 15 balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until browned; drain., Transfer meatballs to an ungreased 13-in. x 9-in. baking dish. Arrange sauerkraut over meatballs; sprinkle with caraway seeds. Combine soup and salad dressing; spread over the top. , Cover and bake for 35-45 minutes or until meat is no longer pink. Uncover; sprinkle with Swiss cheese. Bake 10 minutes longer or until cheese is melted. Serve with rye bread if desired.

REUBEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
• Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
• Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

REUBEN SAUERKRAUT TOMATO CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 1-1/2-quart casserole dish (if you are doubling this recipe prepare a larger casserole dish).
• Place the sauerkraut in the bottom of the baking dish.
• Top with beef, then the cheese.
• Combine the mayo and the salad dressing together, then spread over the shredded cheese.
• Top with tomato slices; set aside.
• Combine the melted butter with bread crumbs.
• Sprinkle over the tomato slices.
• Bake for 35-40 minutes.
• let stand for 5 minutes before serving.