Name: Cheesy Meatballs and Rice Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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; 1 cup uncooked long grain white rice; 1 (10.5 oz) can cream of mushroom soup; 2 cups chicken broth; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1/2 tsp dried thyme; 1/2 tsp paprika; Fresh parsley, chopped (for garnish)

Cheesy Meatballs and Rice Casserole a hearty, bubbling casserole packed with juicy homemade meatballs, fluffy rice, creamy mushroom sauce, and two types of melted cheese—this Cheesy Casserole is a weeknight winner. I love pulling it straight from the oven, garnished with a sprinkle of fresh parsley, for the ultimate cozy dinner.

Why You’ll Love This Recipe

This casserole is everything I crave in a comfort meal. It’s cheesy, creamy, and packed with protein and carbs to keep me full and satisfied. I make it all in one dish, which means fewer pans to clean—huge win. The meatballs stay juicy, the rice soaks up all the savory flavor, and the golden cheese on top gives it that oven-baked magic. It’s a dish that works for both busy weekdays and relaxed Sunday suppers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1/4 cup breadcrumbs

1 egg

1/2 tsp garlic powder

1/2 tsp onion powder

1 tbsp olive oil

Salt and pepper, to taste

1 cup uncooked long grain white rice

1 (10.5 oz) can cream of mushroom soup

2 cups chicken broth

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/2 tsp dried thyme

1/2 tsp paprika

Fresh parsley, chopped (for garnish)

Directions

I preheat the oven to 375°F (190°C).

In a bowl, I mix ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper until well combined. Then, I shape them into small meatballs.

I heat olive oil in a skillet and brown the meatballs on all sides. They don’t need to be cooked through—just browned.

In a greased 9×13-inch baking dish, I stir together uncooked rice, cream of mushroom soup, chicken broth, thyme, and paprika.

I place the browned meatballs right on top of the rice mixture.

I cover the dish with foil and bake it for 45 minutes.

After that, I remove the foil, sprinkle mozzarella and cheddar cheese all over, and bake for another 10–15 minutes until the cheese is melted and bubbly.

I finish it off with a handful of chopped parsley before serving.

Servings and timing

Servings: 6 servings

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 20 minutes

Calories per serving: 490 kcal

Variations

I like to switch things up depending on what I have in the kitchen. Sometimes I use ground turkey instead of beef for a leaner option. If I want to sneak in some veggies, I’ll stir in frozen peas or chopped spinach with the rice mixture. Swapping the cream of mushroom soup for cream of chicken or even a homemade sauce also gives it a fresh twist. And when I want a smoky flavor, I add a dash of smoked paprika or use a smoked cheddar blend.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I either microwave individual portions or cover the baking dish with foil and warm it in the oven at 350°F (175°C) until heated through. If it seems a little dry, I drizzle a splash of chicken broth over the top before reheating.

Related Recipes:

French Onion Meatballs

FAQs

What kind of rice works best in this casserole?

I use uncooked long grain white rice because it cooks evenly and absorbs the flavors well. Avoid instant rice—it tends to get mushy.

Can I make this ahead of time?

Absolutely. I prep the meatballs and rice mixture ahead, assemble everything in the dish, cover, and refrigerate for up to 24 hours. I just add 5–10 extra minutes to the baking time.

Is there a substitute for cream of mushroom soup?

Yes. I sometimes swap it with cream of chicken, cream of celery, or even a homemade béchamel sauce if I want it from scratch.

Can I freeze this casserole?

Yes, I assemble it without baking, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When I’m ready, I thaw it overnight in the fridge and bake as directed.

What can I serve with this casserole?

It’s already a full meal, but I like serving it with a simple green salad or roasted vegetables to round things out.

Conclusion

This Cheesy Meatballs and Rice Casserole is one of those go-to recipes I keep coming back to. It’s simple, flavorful, and always gets cleaned off the plate. Whether I’m feeding my family or looking for leftovers that reheat like a dream, this dish has me covered every time.

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