Description
A comforting casserole featuring juicy meatballs, browned mushrooms, and tender rice in a savory garlic-thyme cream sauce topped with molten cheese.
Ingredients
Scale
- 1 pound fully cooked meatballs (thawed if frozen)
- 1 1/2 cups uncooked long-grain white rice (thoroughly rinsed and drained)
- 10 ounces cremini mushrooms (cleaned and sliced 1/4-inch thick)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 2 3/4 cups low-sodium beef broth (warmed)
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp white cheddar cheese (divided (1/2 cup for rice, 1 cup for topping))
- 1/2 cup shredded low-moisture whole-milk mozzarella cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C) with the rack in the middle position. Lightly grease a 9×13-inch baking dish. Rinse the uncooked long-grain white rice in a fine-mesh sieve under cold running water until the water runs mostly clear, then drain thoroughly.
- Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a 12-inch skillet over medium-high heat. Add the sliced cremini mushrooms and sear undisturbed for 3 to 4 minutes until golden on the bottom. Stir and cook 3 to 4 minutes longer until moisture evaporates and mushrooms are browned. Reduce heat to medium, add the diced yellow onion, kosher salt, black pepper, and smoked paprika, cooking for 4 to 5 minutes until soft. Stir in the garlic and thyme, cooking for 60 seconds until fragrant.
- Add the rinsed and drained rice to the skillet, stirring continuously for 90 seconds to toast the grains. Pour in the warm beef broth and heavy cream, scraping up any browned bits from the pan bottom. Bring to a simmer around the edges, then remove from heat.
- Pour the rice, mushroom, and broth mixture into the prepared 9×13-inch baking dish. Stir in 1/2 cup of shredded sharp white cheddar cheese. Arrange the thawed meatballs across the pan, pressing them halfway into the rice layer. Cover tightly with heavy-duty aluminum foil, crimping the edges to seal completely, and bake at 375°F (190°C) for 30 minutes.
- Remove the foil and check that the liquid is absorbed and the rice is tender. Sprinkle the remaining 1 cup of sharp white cheddar and 1/2 cup of shredded mozzarella evenly over the top. Return uncovered to the oven for 10 to 12 minutes until the cheese is melted and bubbling with light golden patches. Rest for 10 minutes before garnishing with fresh parsley and serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: main dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Store refrigerated in an airtight container for up to 3 to 4 days, or freeze portions for up to 2 months. Reheat covered with foil in a 350°F (175°C) oven with a splash of broth for 15 to 20 minutes, or microwave single servings covered with a damp paper towel. Do not mix uncooked rice with liquid ahead of time; assemble just before baking to prevent mushiness. Use freshly shredded block cheese for optimal melting.