Description
This French Onion Meatballs and Rice casserole is the perfect quick and easy dinner recipe for busy weeknights. Packed with savory meatballs, mushrooms, rice, and French onion soup, this one-pan dish is a family favorite. It’s full of flavor and makes for a comforting meal that’s both satisfying and effortless to prepare. Ideal for anyone looking for a hearty dinner or simple high-protein meals.
Ingredients
Ingredients:
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8 ounces sliced fresh mushrooms
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1 (14.5 ounce) can low sodium beef broth
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1 (10-ounce) can condensed French onion soup
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1 cup dry long grain white rice
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2 teaspoons chopped fresh thyme
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1/4 cup butter, thinly sliced into 6 pats
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24 frozen Italian beef meatballs
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4 ounces shredded Gruyere Swiss cheese
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Freshly chopped parsley, for garnish
Instructions
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Preheat oven to 425°F. Coat a 9×13 casserole dish with nonstick spray.
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Add the sliced mushrooms, beef broth, French onion soup, dry rice, and chopped thyme to the casserole dish and stir to combine.
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Top with the 6 pats of butter (arranged in 3 rows of 2).
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Cover the dish tightly with foil and bake for 30 minutes.
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Uncover the dish, then sprinkle the frozen Italian beef meatballs on top.
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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.
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Remove from the oven and sprinkle with shredded Gruyere Swiss cheese.
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Let stand for about 5 minutes, loosely covered with foil, until the cheese has melted.
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Garnish with fresh chopped parsley and serve.
Notes
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You can use homemade meatballs if preferred, but frozen Italian beef meatballs are convenient for this recipe.
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For an extra crispy top, you can broil the casserole for a few minutes after adding the cheese.
Nutrition
- Serving Size: 1 serving (out of 5)
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg