Easy Recipe for Meatball and Mushroom Casserole
Rating for Meatball and Mushroom Casserole
This casserole recipe is flavorful and hardy, and a family favorite. Using really just 4 ingredients, this main dish can be made ahead of time and simply warmed up when you are ready to eat. I must admit, it is rather beige in its ingredients, but is great when served with some bright vegetables or a fresh salad!
What is a Casserole, Anyway?
"Casserole" come from the French word for saucepan and refers to a deep dish that's used for both cooking and serving. Unlike a stew, which is cooked on top of the stove, a casserole is usually baked in an oven with the heat circulating around the dish. Casseroles most often contain some type of meat, cooked with a starch and some vegetables. In North America, most recipes for casseroles contain some type of condensed soup as an ingredient (as this recipe does).
Meatball and Mushroom Casserole
I've included my meatball recipe, but you can use your own if you have one you like.
Ingredients for Meatballs
1/2 pound of hamburg or ground turkey (I use ground turkey)
1/4 cup seasoned breadcrumbs
salt and pepper to taste
Directions for Meatballs
In a bowl, blend together meat, egg and breadcrumbs. If mixture is too wet, you can add more breadcrumbs. If it's too dry, add a little water or milk to the mixture. I add about a couple shakes of salt and pepper, maybe about 1/2 teaspoon of each, to give the meatballs some more flavor.
Preheat oven to 400 degrees and cover a cookie sheet with some aluminium foil. You can also spray the sheet lightly with cooking spray. Shape meatball mixture into small balls (about golf ball sized) and put on cookie sheet. Cook for about 15 to 20 minutes, turning them over about halfway through cooking time. I check that they are done by cutting one in half
- 10-12 meatballs
- 1 box packaged rice (about 2 cups), rice pilaf or brown rice both work
- 1/2 cup fresh mushrooms, sliced
- 1 can cream of mushroom soup, whatever variety you prefer
- dollop olive oil
Instructions for Meatball and Mushroom Casserole
- While meatballs are cooking, prepare rice according to the instructions on the box. Once the rice is cooking, if you are really ambitious, you can start browning the mushrooms (how many mushrooms you use is up to you: use more if you really like mushrooms, leave them out if you don't like mushrooms).
2. To brown the mushrooms, heat a fry pan and pour a little bit (maybe a quarter-sized dollop) of olive oil in. Once oil is hot, add mushrooms. Stir the mushrooms regularly, keeping them spread around the pan (remember that line from the movie Julie & Julia "Don't crowd the mushrooms, or they won't brown!") I like my mushrooms to cook until they are a deep brown.
3. Once the rice is done, drain and pour into a 2 quart casserole dish (a 9 x 9 baking pan will also work). Add your mushrooms to the rice. When meatballs are cooked, put them on top of the layered rice and mushrooms.
4. Open your cream of mushroom soup and put in about 3/4 of the can into a small bowl. Using the soup can, add about 3/4 of a can of water to the soup and mix (similar to what it says for directions on the can of soup). Stir until the condense soup is diluted. Pour on top of casserole and give everything a stir just to spread the soup throughout.
5. About 30 minutes before you are to eat, preheat over to 350 degrees and heat casserole for about 15-20 minutes, or until contents are steaming. Enjoy with your choice of vegetables and side dishes!