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This Meatball and Rice Casserole is a hearty dish that brings comfort to the table. Combining juicy meatballs with fluffy rice and a savory tomato soup base, it’s a meal that’s both simple and satisfying. Topped with melted cheese, it’s a crowd-pleaser that’s perfect for busy weeknights or a cozy family dinner. Let’s dive into this easy, delicious recipe that’s sure to become a household favorite.
The name of the recipe: Meatball and Rice Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 cup uncooked rice
- 1 can (10.75 oz) tomato soup
- 1 can (use the soup can to measure) water
- 1 cup shredded cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the ground beef, salt, pepper, garlic powder, and onion powder. Form into meatballs.
- In a skillet, brown the meatballs on all sides. Remove from heat.
- In a baking dish, combine the uncooked rice, tomato soup, and water. Stir well.
- Place the browned meatballs on top of the rice mixture.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle shredded cheese on top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
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What you will need to make meatball and rice casserole
- Ground beef: Provides the hearty base for the meatballs, adding rich flavor and protein to the dish.
- Uncooked rice: Absorbs the flavors of the meatballs and tomato soup, creating a satisfying and filling component.
- Tomato soup: Adds a tangy, savory element that ties the meatballs and rice together, making the casserole moist.
- Water: Helps cook the rice evenly and blends with the tomato soup for a cohesive sauce.
- Shredded cheese: Melts on top, adding a creamy, gooey finish that complements the savory meatballs and rice.
- Garlic powder: Enhances the meatballs with a subtle, aromatic flavor, making them more delicious.
- Onion powder: Adds depth and a hint of sweetness to the meatballs, balancing the overall taste.
Tools and Instruments Required
- Mixing bowl: Essential for combining ground beef with spices to form meatballs.
- Skillet: Needed to brown meatballs evenly on all sides before baking.
- Baking dish: Holds the rice mixture and meatballs while they bake in the oven.
- Aluminum foil: Covers the baking dish to keep moisture in during the first part of baking.
- Oven: Bakes the casserole to cook the rice and meatballs thoroughly.
- Cheese grater: Shreds cheese to sprinkle on top for a melted, bubbly finish.
Meatball and Rice Casserole
A hearty and comforting casserole with meatballs and rice, perfect for family dinners.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
- Skillet
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Ingredients:
Main Ingredients
- 1 lb Ground beef
- 1 cup Uncooked rice
- 1 can Tomato soup (10.75 oz)
- 1 can Water (use the soup can to measure)
- 1 cup Shredded cheese
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the ground beef, salt, pepper, garlic powder, and onion powder. Form into meatballs.
- In a skillet, brown the meatballs on all sides. Remove from heat.
- In a baking dish, combine the uncooked rice, tomato soup, and water. Stir well.
- Place the browned meatballs on top of the rice mixture.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle shredded cheese on top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole is great for meal prep and can be stored in the fridge for up to 3 days.
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
Read more: Meatball Casserole Recipe
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare meatballs and brown them as directed.
- Mix rice, tomato soup, and water in the baking dish.
- Place browned meatballs on top of the rice mixture.
- Cover with foil and refrigerate for up to 24 hours.
- When ready to bake, follow the remaining steps in the original recipe.
Freezing Instructions
- Follow the recipe through step 5.
- Let the dish cool completely.
- Wrap the baking dish tightly with plastic wrap, then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight.
- Remove plastic wrap, cover with foil, and bake as directed.
- Add cheese and bake until melted and bubbly.
Using uncooked rice in this casserole allows it to absorb all the flavors from the tomato soup and meatballs during baking, making each bite more flavorful.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
The total time is about 1 hour, including prep and baking.
Can I use a different type of meat?
Yes, ground turkey or chicken works well too.
Do I need to cook the rice beforehand?
No, the rice cooks in the oven with the other ingredients.
Can I add vegetables to this dish?
Absolutely, chopped bell peppers or peas make great additions.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
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