Looking for a casserole dinner? Then check out this creamy tomato, meatballs and rice bake – a delicious meal.
lb. extra-lean ground beef
cup finely chopped onion
cup uncooked converted long-grain rice
(10 3/4-oz.) can condensed tomato soup with roasted garlic and herbs
(14.5-oz.) can diced tomatoes with roasted garlic, undrained
tablespoons chopped fresh parsley
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine ground beef, onion, salt and pepper; mix well. Shape mixture into 12 meatballs; place in sprayed baking dish.
In medium bowl, combine all remaining ingredients except parsley; mix well. Pour over meatballs. Cover tightly with foil.
Bake at 350°F. for 1 1/2 hours or until rice is tender. Let stand 10 minutes before serving. Sprinkle with parsley.
Add flavor to meatballs by using ground pork or Italian sausage for part of the ground beef.
One can of condensed tomato soup plus 1 teaspoon of roasted garlic from a jar and 1 teaspoon of dried basil leaves can be used in place of condensed tomato soup with roasted garlic and herbs.
To reduce the fat in each serving of this casserole by about 6 grams and the calories by about 60, use 1 cup of nonfat milk or water in place of the half-and-half.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.