When busy days leave you with only enough free energy to agitate together ingredients , look to this easy casserole .
Brie Goldman
This casserole arrogate inhalation from the ever - iconicFrench Allium cepa soupthat has grace eating house menus since its creation in 18th C Paris . That look combining of butterycaramelized onions , beef stock , and Gruyère cheese has such savory prayer , we knew it would effortlessly translate from a soup to ascrumptious casserole . But just as important as sense of taste , we wanted this casserole to be prosperous enough to root for together on fussy weeknights when time is short and focal ratio is a must .
Credit:Brie Goldman
How to Make this Dump and Bake Casserole
Our French Onion Meatballs and Rice starts with fresh slice mushrooms and a caneachof beef stock and condensedFrench onion soup . Long grain rice is include for lusty repletion — the Sir Tim Rice will sop up the additional liquid from the broth and canned soup while it is cooking . The final summation are fresh thyme ( if needed , you may always fill in 1/2 tsp . crushed dried thyme for the 1 Tbsp . fresh thyme ) and a topping of butter pats to fetch out that Hellenic indulgent flavor of Gallic onion soup . So the meatball do n’t overbake and dry out out , they are added midway through the baking time . Once sprinkled with the Gruyère cheese , let it stand for 5 minutes before digging in . This casserole is a utterly utter repast by itself , but you could bulk it up with side peach of garlickysteamed green beansand warm up croissant with a smear of butter .
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Ingredients
Nonstickcooking spray
1 ( 8 - oz . ) packagemushrooms , sliced fresh mushrooms ( 3 cup )
1 ( 14 1/2 - oz . ) canreduced - Na beef cattle stock
1 ( 10 - oz . ) cancondensedFrench onion soup
1cupwhite rice
2tsp . choppedfresh thyme
1/4cupsalted butter , lightly slit
24frozen homestylebeef meatballs ( 12 oz . )
4oz . Gruyère or Swisscheese shredded
Directions
Assemble Ingredients
Preheat oven to 425 ° F . gently coat a shallow 2 - qt . baking smasher with cooking atomizer . Add mushrooms , broth , soup , Elmer Leopold Rice , and thyme to the prepared dish ; stir to compound . Top with butter slices . Cover dish tightly with foil .
Bake
Bake 30 minute . Uncover ; top with meatballs . Bake , uncovered , until rice is fond and meatball are fire up through ( 165 ° F ) , about 30 minute more .
Finish and Serve
Top with cheese ; collapsible shelter loosely with foil . Let stand 5 minutes . If you wish , sprinkle with additional thyme .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a nutrient serving contributes to a day-to-day diet . 2,000 calories a 24-hour interval is used for general sustenance advice .
