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Creamy Tomato, Meatballs and Rice Bake

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By Betty Crocker Kitchens
Updated Nov 16, 2010
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Looking for a casserole dinner? Then check out this creamy tomato, meatballs and rice bake – a delicious meal.

Creamy Tomato, Meatballs and Rice Bake

  • Prep Time 30 min
  • Total 2 hr 0 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 lb. extra-lean ground beef
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup uncooked converted long-grain rice
  • 1 cup half-and-half
  • 1 (10 3/4-oz.) can condensed tomato soup with roasted garlic and herbs
  • 1 (14.5-oz.) can diced tomatoes with roasted garlic, undrained
  • 2 tablespoons chopped fresh parsley

Instructions

  • Step 
    1
    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.
  • Step 
    2
    In medium bowl, combine all remaining ingredients except parsley; mix well. Pour over meatballs. Cover tightly with foil.
  • Step 
    3
    Bake at 350°F. for 1 1/2 hours or until rice is tender. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition

520 Calories
21g Total Fat
28g Protein
54g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
10g
50%
Cholesterol
95mg
32%
Sodium
970mg
40%
Total Carbohydrate
54g
18%
Dietary Fiber
3g
12%
Sugars
16g
Protein
28g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
240%
240%
Calcium
15%
15%
Iron
25%
25%
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.

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