Porcupine Casserole is a warm, home-style dish with small beef meatballs that look like porcupine quills because of the rice inside. This dish mixes ground beef, rice, and tomato sauce into one pot, so it tastes rich and comforting. It is a real crowd-pleaser for weeknights and potlucks, and people like it for its simple flavors and easy steps. If you enjoy easy casseroles, you might also like a similar one like baked spaghetti casserole, which uses the same one-dish comfort idea. Give this a try tonight, you will smile when you eat it.
How to prepare Porcupine Casserole
Ingredients (basic)
- 1 pound ground beef
- 1 cup uncooked long grain rice
- 1 small onion, chopped
- 1 can (10.5 oz) condensed tomato soup
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth or water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix ground beef, rice, chopped onion, salt, and pepper. Mix well with your hands or a spoon.
- Shape the mixture into small meatballs, about 1 inch wide. Place them in the baking dish in a single layer.
- In a bowl, stir the tomato soup, diced tomatoes with juice, and beef broth. Pour this sauce evenly over the meatballs and rice.
- Cover the dish with foil and bake for 45 to 55 minutes, until the rice is tender and the meat is cooked through.
- Remove foil, sprinkle cheese on top if you like, and bake 5 more minutes until the cheese melts. Let rest for 5 minutes before serving.
Why You’ll Love Porcupine Casserole
- It is simple to make with few ingredients.
- The rice cooks inside the meat, so each bite holds flavor.
- It feeds a family or a crowd without fuss.
- It reheats well, so you can save leftovers for the next day.
Tips for success
- Use long grain rice for best texture, or follow the rice package for cooking time if different.
- If you like more sauce, add a little more beef broth or a second can of tomatoes.
- Make meatballs small and even so they cook at the same time.
- Check rice near the low end of time to avoid overcooking, ovens vary.
- For extra flavor, brown the beef and onions in a pan before mixing, but this step is optional.
Serving Suggestions
- Serve with a green salad and simple vinaigrette.
- Offer steamed vegetables or roasted carrots on the side.
- A slice of crusty bread works well to soak up extra sauce.
- Top with chopped parsley for a fresh touch.
FAQs
Q: Can I use brown rice in Porcupine Casserole?
A: Yes, but brown rice needs more time and liquid. Cook time will increase and you may need more broth.
Q: Can I make this on the stove instead of baking?
A: Yes, you can simmer meatballs in a covered pan on low heat until rice is tender, about the same time as baking.
Q: Is this dish freezer friendly?
A: Yes, cool fully, then freeze in an airtight container. Thaw in the fridge overnight and reheat in the oven.
Q: Can I use ground turkey instead of beef?
A: Yes, ground turkey works fine. The dish will be leaner, so you may want a little extra sauce for moistness.
Porcupine Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix ground beef, rice, chopped onion, salt, and pepper. Mix well with your hands or a spoon.
- Shape the mixture into small meatballs, about 1 inch wide. Place them in the baking dish in a single layer.
- In a bowl, stir the tomato soup, diced tomatoes with juice, and beef broth. Pour this sauce evenly over the meatballs and rice.
- Cover the dish with foil and bake for 45 to 55 minutes, until the rice is tender and the meat is cooked through.
- Remove foil, sprinkle cheese on top if you like, and bake 5 more minutes until the cheese melts.
- Let rest for 5 minutes before serving.
Notes
Porcupine Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix ground beef, rice, chopped onion, salt, and pepper. Mix well with your hands or a spoon.
- Shape the mixture into small meatballs, about 1 inch wide. Place them in the baking dish in a single layer.
- In a bowl, stir the tomato soup, diced tomatoes with juice, and beef broth. Pour this sauce evenly over the meatballs and rice.
- Cover the dish with foil and bake for 45 to 55 minutes, until the rice is tender and the meat is cooked through.
- Remove foil, sprinkle cheese on top if you like, and bake 5 more minutes until the cheese melts.
- Let rest for 5 minutes before serving.
