Cheesy Baked Meatballs and Rice

Casserole dish filled with baked meatballs and rice.

Cheesy Baked Meatballs and Rice

This easy baked meatballs and rice casserole uses frozen meatballs and pantry staples for a cheesy, comforting one-dish dinner. Just 10 minutes of prep!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 609kcal

Author Karly Campbell

Ingredients

2 cups uncooked long-grain white rice
21 ounces canned French onion soup
2 ½ cups low sodium beef broth
2 teaspoons minced garlic
30 frozen meatballs any variety
6 tablespoons butter
1 cup shredded mozzarella
Fresh minced parsley for garnish

Instructions

Preheat oven to 425 degrees. Spray a 9x13 baking dish with non-stick spray.
Add the rice, onion soup, beef broth, and garlic to the dish and stir gently to combine.
Nestle the meatballs into the rice mixture.
Slice the butter into thin pieces and scatter it over the top of everything.
Cover tightly with foil and bake for 40 minutes. Remove the foil and bake 20 minutes more, sprinkling the cheese over the top during the last 5 minutes of cooking.
Remove from the oven and let sit for 5-10 minutes before sprinkling with parsley and serving.

Notes

This recipe has only been tested with uncooked long-grain white rice. If you want to substitute brown rice, the cook time would change, but I haven’t tested it to know how long it would take. Do not substitute Minute or instant rice as there will be too much liquid as written.

Swiss or Gruyere cheese are also great options for sprinkling over the top of this one.

Nutrition