Baked Meatballs and Rice Casserole
Course:
Main Course
Cuisine:
American
Keyword:
meatball rice casserole
Ingredients
- 1 1/4 lbs. 85% ground beef (If it's too lean it's dry. If there's too much fat it's greasy. )
- 2 Tbsp soy sauce, (can use reduced sodium)
- 1 Tbsp Worcestershire sauce
- 1 egg
- 1 tsp chili powder
- 1 tsp onion power
- 1/2 tsp garlic powder
- 1 10 oz. can cream of mushroom soup (can use reduced fat)
- 2 cups chicken broth
- 1 cup Uncle Ben's long grain rice
Instructions
-
Preheat your oven to 375 degrees. Spray a 9×13 dish.
-
In large bowl, stir your ground beef, egg, soy sauce, Worcestershire sauce, chili powder, onion powder and garlic powder.
-
In another bowl, whisk your cream of mushroom soup and chicken broth until all the lumps are gone.
-
Add your rice and stir well. Pour into the prepared dish.
-
Using a small scoop or tablespoon form your meatballs and drop them into the rice mixture, arranging them into a straight line. I had 25 meatballs.
-
Cover the dish with foil and bake for 40 minutes.
-
Remove the foil and bake an additional 15-20 minutes. The meatballs need to be cooked through and most of the liquid absorbed.