Dump and Bake Meatball Casserole

5 from 1 vote

This dump and bake meatball casserole is cozy, hearty, and incredibly easy. It’s a hands-off dinner that uses just one to two dishes and simple ingredients. With juicy meatballs, fluffy rice, and flavorful broth, this is the kind of meal you’ll come back to again and again.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 501kcal

Author: Rachel Rivera

Ingredients

1 8 oz. block of feta cheese
1.5 cups white rice uncooked
3 + ⅛ cups chicken broth (3 cups plus 2 tablespoons)
1 pint cherry tomatoes
1 medium onion chopped
3 cloves garlic diced
1-2 handfulls arugula
1.5 lb. gluten free meatballs thawed and fully cooked
1 tsp. salt less if your broth is salty
1 tsp. pepper

Instructions

Preheat the oven to 425°F.
Add to a casserole dish the block of feta cheese, uncooked rice, boiling broth (see top tip below), tomatoes, arugula, onion, garlic, and meatballs.
Cover tightly with foil or a lid and bake for about 35 minutes, then take it out, add the spices, and stir it thoroughly.
Place it back in the oven with the lid on and bake for another 15 minutes, stir it again, then back in the oven for a final 15 minutes.
Remove it from the oven and give it a final stir, then let it sit for 5-10 minutes with the lid back on before enjoying!

Notes

Veggies: To sneak in extra nutrients, use chopped bell peppers, mushrooms, or frozen peas. Heartier veggies like carrots or broccoli should be cut small so they soften properly during the bake time, and you may need to add in a few more splashes of broth while it cooks.
Rice: Before you pour the broth in, try to get the rice as even in the dish as possible to ensure even cook time! No big clumps then sparse spots elsewhere. If the rice doesn't seem fully cooked when you take it out, stir in a few extra splashes of broth and cook with the lid on another 5-10 minutes then check it again.

Nutrition