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Overhead view of French onion meatballs and rice casserole in a white ceramic baking dish topped with melted golden Gruyère cheese, with a spooned corner showing creamy rice and juicy meatballs on a rustic wooden table.
Jana Rae

French Onion Meatballs and Rice

This french onion meatballs and rice casserole is packed with savory onion flavor, juicy meatballs, and gooey melted cheese. Only 10 minutes of prep!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American, French
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 bag 26–32 oz frozen fully cooked meatballs
  • 1½ cups uncooked long-grain white rice
  • 2 cans 10.5 oz each condensed French onion soup
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 2 cups shredded Gruyère cheese or Swiss cheese
  • 2 tbsp fresh parsley chopped (for garnish)
  • Optional: 1 large yellow onion caramelized

Method
 

  1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
  2. In the dish, whisk together French onion soup, beef broth, Worcestershire sauce, garlic powder, and pepper.
  3. Stir in uncooked rice until evenly distributed.
  4. Add frozen meatballs in a single layer, nestling them into the mixture.
  5. Cover tightly with foil. Bake for 40 minutes.
  6. Remove foil. Sprinkle shredded Gruyère cheese evenly over the top.
  7. Bake uncovered for 10–15 minutes until cheese is melted and bubbly and rice is tender.
  8. Rest for 5–10 minutes. Garnish with fresh parsley. Serve warm.

Notes

For extra onion flavor, top with caramelized onions before adding the cheese. To make this gluten-free, use gluten-free frozen meatballs and gluten-free French onion soup (Pacific Foods makes a good one). For a lighter version, use turkey meatballs and reduced-sodium broth.