Name: Cheesy Meatballs and Rice Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1 egg; 1/4 cup milk; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; 1 tbsp chopped parsley; 2 cups cooked white rice; 1 can (10.5 oz) cream of mushroom soup; 1/2 cup sour cream; 1/2 cup milk; 1 1/2 cups shredded cheddar cheese, divided; 1/2 cup mozzarella cheese; Salt and pepper to taste; Cooking spray or oil for baking dish

Why You’ll Love Cheesy Meatballs and Rice Casserole Recipe

Easy and quick to assemble, with minimal prep.
Uses simple pantry staples and frozen meatballs.
Bakes in one dish for easy cleanup.
Cheesy, satisfying, and perfect with a side salad or veggies.

Ingredients

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

1 1/2 cups instant rice
24 oz meat flavored sauce or your favorite pasta sauce
1 (14.5 oz) can petite diced tomatoes with garlic and olive oil (do NOT drain)
1 cup water
1 tsp salt
1 tsp pepper
1 tsp garlic powder
Frozen meatballs, homestyle (about 30)
1 1/2 cups shredded mozzarella cheese
1/2 cup shaved parmesan cheese
Dry parsley leaves

Directions

Preheat the oven to 375°F (190°C). Lightly grease the bottom of a 9×13 casserole dish.
In the prepared dish, combine the instant rice, pasta sauce, undrained diced tomatoes, water, salt, pepper, and garlic powder. Mix well.
Arrange the frozen meatballs on top of the rice mixture.
Cover the dish tightly with foil and bake for about 45 minutes.
Remove the foil, sprinkle the mozzarella, parmesan, and parsley over the top, and bake uncovered for about 10 more minutes until the cheese is melted and bubbly.

Servings and timing

Serves approximately 6 people.
Total time: about 55 minutes (including 45 minutes baking + 10 minutes cheese melt).

Variations

Spicy twist: Add red pepper flakes or use spicy Italian sauce.
Veggie boost: Stir in sautéed bell peppers, mushrooms, or spinach before baking.
Different cheeses: Swap mozzarella for cheddar or Monterey Jack for a different flavor.
Herb upgrade: Add Italian seasoning or fresh basil for more aroma.

Storage/Reheating

To store: Refrigerate leftovers in an airtight container for up to 3–4 days.
To reheat: Microwave individual portions until hot, or heat in the oven at 350°F (175°C) for 15–20 minutes.

FAQs

How do I make this vegetarian?

Replace the meatballs with plant-based meatballs and use vegetable broth instead of water.

Can I use homemade meatballs?

Yes — just partially cook them first so they finish cooking in the casserole.

Can I use regular rice instead of instant rice?

Regular rice will need more liquid and a longer bake time, so stick with instant rice for best results.

What can I serve with this casserole?

It pairs well with a fresh green salad, steamed veggies, or garlic bread.

Can I prepare this ahead of time?

Yes — assemble it, cover, and refrigerate up to a day before baking.

Can I freeze leftovers?

Freeze cooled portions in freezer-safe containers for up to 2–3 months. Thaw overnight before reheating.

How do I prevent the rice from being mushy?

Don’t add extra water beyond what the recipe calls for and avoid overbaking.

Is it okay to use a different sauce?

Absolutely! Swap marinara for tomato basil or another favorite pasta sauce.

Can I add extra vegetables?

Yes — diced zucchini, bell peppers, or mushrooms can be mixed in before baking.

What type of meatballs works best?

Homestyle frozen meatballs are great, but you can use any kind you like.

Conclusion

This Cheesy Meatballs and Rice Casserole is a delicious, fuss-free meal that blends comforting flavors with convenience. It’s perfect for nights when you want something warm, cheesy, and satisfying without a lot of effort. Enjoy it with your favorite sides for a complete family dinner!