Description
This French Onion Meatballs and Rice casserole is the perfect quick and easy dinner for busy weeknights. Savory meatballs, mushrooms, rice, and French onion soup come together in a one-pan dish that’s full of flavor and super comforting. It’s a family favorite that’s hearty, satisfying, and effortless to prepare! Ideal for high-protein meals and a cozy dinner
Ingredients
8 ounces sliced fresh mushrooms
1 (14.5 ounce) can low sodium beef broth
1 (10-ounce) can condensed French onion soup
1 cup dry long grain white rice
2 teaspoons chopped fresh thyme
1/4 cup butter, thinly sliced into 6 pats
24 frozen Italian beef meatballs
4 ounces shredded Gruyere Swiss cheese
Freshly chopped parsley, for garnish
Instructions
Preheat oven to 425°F. Coat a 9×13 casserole dish with nonstick spray.
Add the sliced mushrooms, beef broth, French onion soup, dry rice, and chopped thyme to the casserole dish and stir to combine.
Top with the 6 pats of butter (arranged in 3 rows of 2).
Cover the dish tightly with foil and bake for 30 minutes.
Uncover the dish, then sprinkle the frozen Italian beef meatballs on top.
Return the dish to the oven, uncovered, and bake for another 30 minutes, or until the rice is tender and the meatballs are golden and cooked through.
Remove from the oven and sprinkle with shredded Gruyere Swiss cheese.
Let stand for about 5 minutes, loosely covered with foil, until the cheese has melted.
Garnish with fresh chopped parsley and serve.
Notes
You can use homemade meatballs if preferred, but frozen Italian beef meatballs are convenient for this recipe.
For an extra crispy top, you can broil the casserole for a few minutes after adding the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 60mg