Description
This Cheesy Meatballs and Rice Casserole is a comforting, hearty dish featuring tender homemade meatballs simmered atop a creamy rice base and baked to perfection with a melty cheese topping. Easy to prepare, it combines savory flavors of seasoned beef, creamy mushroom soup, and a blend of mozzarella and cheddar cheeses, making it a perfect family-friendly dinner option.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Casserole
- 1 cup uncooked long grain white rice
- 1 (10.5 oz) can cream of mushroom soup
- 2 cups chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp paprika
Topping
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Make the meatball mixture: In a mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated, then shape into small, bite-sized meatballs.
- Brown the meatballs: Heat the olive oil in a skillet over medium heat. Add the meatballs and brown them evenly on all sides. Note that they do not need to be fully cooked at this stage since they will finish cooking in the oven.
- Prepare the rice base: Lightly grease a 9×13-inch baking dish. In the dish, stir together the uncooked white rice, cream of mushroom soup, chicken broth, dried thyme, and paprika until well combined.
- Assemble the casserole: Arrange the browned meatballs evenly on top of the rice mixture, ensuring they are nestled into the base.
- Bake covered: Cover the baking dish securely with aluminum foil and bake in the preheated oven for 45 minutes. This allows the rice to cook through and absorb the flavors.
- Add the cheese topping: Carefully remove the foil and sprinkle the shredded mozzarella and cheddar cheeses over the meatballs and rice. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove the casserole from the oven and let it rest briefly. Garnish with freshly chopped parsley for a pop of color and fresh flavor before serving.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for a different flavor profile.
- For a lower-fat version, use lean ground beef or ground turkey.
- To add extra veggies, incorporate diced bell peppers or mushrooms into the rice mixture before baking.
- If you prefer a spicier casserole, add a pinch of cayenne pepper or chili flakes to the meatball mixture.
- Leftovers refrigerate well and can be reheated in the oven or microwave.
