Porcupine Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
• Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
• Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.

Steps:

• In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Steps:

• Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
• Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

Steps:

• In a bowl, combine the first seven ingredients; shape into 12 balls. Place meatballs in an ungreased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs. , Cover with foil and bake at 350° for 1 hour. Uncover; bake 15 minutes longer.

Steps:

• Combine beef, rice, onion, celery, bell pepper, egg, Worcestershire sauce, mustard, 1 1/2 teaspoon salt, 1/8 teaspoon pepper and garlic powder. Form into 1 1/2-inch balls. Place in a lightly greased 2 1/2 quart casserole dish.
• Combine soup, water, catsup and remaining salt and pepper. Bring to a boil. Pour over meatballs.
• Cover and bake at 350°F for 1 hour. Remove from oven and stir in cheese.

Steps:

• 1. Mix first seven ingredients and roll into 1 1/2 inch balls. should yield about 24-28 meatballs. Set aside
• 2. Mix tomato sauce, soup and water in large bowl. Add Worcestershire sauce, spices ( as desired) and brown sugar.
• 3. Spray a 9 x 13 dish with vegetable spray ad pour 2 cups minute rice in bottom. Pour half of sauce over rice. Top with meatballs and pour remaining sauce over top. Seal with foil and bake at 350 for approx 45 mins. Remove foil and allow to bake until rice is cooked and meatballs are brown. Do not worry about too much liquid! It cooks in nicely. In fact if desired you can two 14 oz cans of tomato sauce in place of the one soup and same amount of water. It is a bit more moist. Quite interchangeable. I have also used all tomato soup. My family prefers it with a combination.

Steps:

• In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
• In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
• Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.