Porcupine Casserole
Porcupine Casserole
Ingredients
For the Meatball Mixture
- 1 pound ground beef
- 1/2 cup uncooked white rice
- 1/4 cup onion, diced
- 1 egg
- 1/4 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce and Topping
- 1 can tomato sauce, 15 ounce
- 1 cup beef broth
- 1/2 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the ground beef, uncooked white rice, diced onion, egg, milk, Worcestershire sauce, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and evenly distributed.
⏱️ 8 min
- 3
Take small portions of the meat mixture and roll them into approximately 1-inch diameter meatballs. Arrange the formed meatballs in a single layer in the prepared 9x13 inch baking dish.
⏱️ 7 min
- 4
In a separate medium bowl, combine the 15 ounce can of tomato sauce and the beef broth. Whisk these ingredients together until they are well blended and smooth.
⏱️ 2 min
- 5
Pour the prepared tomato sauce mixture evenly over the meatballs arranged in the baking dish, ensuring they are mostly submerged.
⏱️ 1 min
- 6
Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 350
- 7
After 45 minutes, carefully remove the baking dish from the oven and remove the aluminum foil. Evenly sprinkle the shredded cheddar cheese over the top of the casserole. Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and melted and the rice is tender.
⏱️ 15 min•🌡️ 350
- 8
Once baked, remove the casserole from the oven and let it stand for 5 minutes before serving. This allows the casserole to set slightly and makes for easier serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Porcupine Casserole
For the Meatball Mixture
- 1 pound ground beef
- 1/2 cup uncooked white rice
- 1/4 cup onion, diced
- 1 egg
- 1/4 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce and Topping
- 1 can tomato sauce, 15 ounce
- 1 cup beef broth
- 1/2 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the ground beef, uncooked white rice, diced onion, egg, milk, Worcestershire sauce, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and evenly distributed.
⏱️ 8 min - 3
Take small portions of the meat mixture and roll them into approximately 1-inch diameter meatballs. Arrange the formed meatballs in a single layer in the prepared 9x13 inch baking dish.
⏱️ 7 min - 4
In a separate medium bowl, combine the 15 ounce can of tomato sauce and the beef broth. Whisk these ingredients together until they are well blended and smooth.
⏱️ 2 min - 5
Pour the prepared tomato sauce mixture evenly over the meatballs arranged in the baking dish, ensuring they are mostly submerged.
⏱️ 1 min - 6
Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 350 - 7
After 45 minutes, carefully remove the baking dish from the oven and remove the aluminum foil. Evenly sprinkle the shredded cheddar cheese over the top of the casserole. Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and melted and the rice is tender.
⏱️ 15 min•🌡️ 350 - 8
Once baked, remove the casserole from the oven and let it stand for 5 minutes before serving. This allows the casserole to set slightly and makes for easier serving.
⏱️ 5 min