hearty meals

Porcupine Casserole

by
Delicious Porcupine Casserole served in a baking dish with herbs and spices

Porcupine Casserole is a warm, home-style dish with small beef meatballs that look like porcupine quills because of the rice inside. This dish mixes ground beef, rice, and tomato sauce into one pot, so it tastes rich and comforting. It is a real crowd-pleaser for weeknights and potlucks, and people like it for its simple flavors and easy steps. If you enjoy easy casseroles, you might also like a similar one like baked spaghetti casserole, which uses the same one-dish comfort idea. Give this a try tonight, you will smile when you eat it.

How to prepare Porcupine Casserole

Ingredients (basic)

  • 1 pound ground beef
  • 1 cup uncooked long grain rice
  • 1 small onion, chopped
  • 1 can (10.5 oz) condensed tomato soup
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup beef broth or water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional)

Directions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix ground beef, rice, chopped onion, salt, and pepper. Mix well with your hands or a spoon.
  3. Shape the mixture into small meatballs, about 1 inch wide. Place them in the baking dish in a single layer.
  4. In a bowl, stir the tomato soup, diced tomatoes with juice, and beef broth. Pour this sauce evenly over the meatballs and rice.
  5. Cover the dish with foil and bake for 45 to 55 minutes, until the rice is tender and the meat is cooked through.
  6. Remove foil, sprinkle cheese on top if you like, and bake 5 more minutes until the cheese melts. Let rest for 5 minutes before serving.

Porcupine Casserole

Why You’ll Love Porcupine Casserole

  • It is simple to make with few ingredients.
  • The rice cooks inside the meat, so each bite holds flavor.
  • It feeds a family or a crowd without fuss.
  • It reheats well, so you can save leftovers for the next day.

Tips for success

  • Use long grain rice for best texture, or follow the rice package for cooking time if different.
  • If you like more sauce, add a little more beef broth or a second can of tomatoes.
  • Make meatballs small and even so they cook at the same time.
  • Check rice near the low end of time to avoid overcooking, ovens vary.
  • For extra flavor, brown the beef and onions in a pan before mixing, but this step is optional.

Serving Suggestions

  • Serve with a green salad and simple vinaigrette.
  • Offer steamed vegetables or roasted carrots on the side.
  • A slice of crusty bread works well to soak up extra sauce.
  • Top with chopped parsley for a fresh touch.

Porcupine Casserole

FAQs

Q: Can I use brown rice in Porcupine Casserole?

A: Yes, but brown rice needs more time and liquid. Cook time will increase and you may need more broth.

Q: Can I make this on the stove instead of baking?

A: Yes, you can simmer meatballs in a covered pan on low heat until rice is tender, about the same time as baking.

Q: Is this dish freezer friendly?

A: Yes, cool fully, then freeze in an airtight container. Thaw in the fridge overnight and reheat in the oven.

Q: Can I use ground turkey instead of beef?

A: Yes, ground turkey works fine. The dish will be leaner, so you may want a little extra sauce for moistness.

Porcupine Casserole

A warm, home-style dish featuring beef meatballs that resemble porcupine quills due to the rice inside, mixed with tomato sauce for a comforting one-pot meal.

For the Casserole

  • 1 pound ground beef (Use lean ground beef for best results.)
  • 1 cup uncooked long grain rice (Long grain rice recommended for texture.)
  • 1 small onion, chopped
  • 1 can 10.5 oz condensed tomato soup
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 cup beef broth or water (Use beef broth for more flavor.)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional) (Add on top before final baking for a cheesy finish.)

Preparation

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix ground beef, rice, chopped onion, salt, and pepper. Mix well with your hands or a spoon.

Assembly

  1. Shape the mixture into small meatballs, about 1 inch wide. Place them in the baking dish in a single layer.
  2. In a bowl, stir the tomato soup, diced tomatoes with juice, and beef broth. Pour this sauce evenly over the meatballs and rice.

Baking

  1. Cover the dish with foil and bake for 45 to 55 minutes, until the rice is tender and the meat is cooked through.
  2. Remove foil, sprinkle cheese on top if you like, and bake 5 more minutes until the cheese melts.
  3. Let rest for 5 minutes before serving.

For best results, use long grain rice. Optionally, brown beef and onions before mixing to enhance flavor.

Casserole, Main Course
American
Comfort Food, Easy Casserole, meatballs, One Pot Meal, Porcupine Casserole

Porcupine Casserole

A warm, home-style dish featuring beef meatballs that resemble porcupine quills due to the rice inside, mixed with tomato sauce for a comforting one-pot meal.

For the Casserole

  • 1 pound ground beef (Use lean ground beef for best results.)
  • 1 cup uncooked long grain rice (Long grain rice recommended for texture.)
  • 1 small onion, chopped
  • 1 can (10.5 oz) condensed tomato soup
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup beef broth or water (Use beef broth for more flavor.)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional) (Add on top before final baking for a cheesy finish.)

Preparation

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix ground beef, rice, chopped onion, salt, and pepper. Mix well with your hands or a spoon.

Assembly

  1. Shape the mixture into small meatballs, about 1 inch wide. Place them in the baking dish in a single layer.
  2. In a bowl, stir the tomato soup, diced tomatoes with juice, and beef broth. Pour this sauce evenly over the meatballs and rice.

Baking

  1. Cover the dish with foil and bake for 45 to 55 minutes, until the rice is tender and the meat is cooked through.
  2. Remove foil, sprinkle cheese on top if you like, and bake 5 more minutes until the cheese melts.
  3. Let rest for 5 minutes before serving.

For best results, use long grain rice. Optionally, brown beef and onions before mixing to enhance flavor.

Casserole, Main Course
American
Casserole, Comfort Food, Easy Dinner, One-Pot Meal, Porcupine Casserole

Classic Vegetable Beef Soup

by
A bowl of classic vegetable beef soup with fresh vegetables and tender beef.

Classic Vegetable Beef Soup feels like a warm hug on a cool day. It is a simple, hearty beef and vegetable soup that many people love. The soup has tender beef, bright vegetables, and a rich broth, it is both filling and healthy. I share this easy soup recipe because it pleases a crowd and works for weeknight dinners or for a big family meal, and if you enjoy other cozy bowls you might also like a creamy Reuben soup recipe that gives a different, rich flavor. Get ready to make a pot, and smile when the house fills with a great smell.

How to prepare Classic Vegetable Beef Soup

This simple guide shows you how to make a warm pot of Classic Vegetable Beef Soup. Use stew beef or leftover roast, fresh or frozen vegetables, and a good beef broth for great taste.

Ingredients (for about 6 servings)

  • 1 to 1 1/2 pounds beef, cut into bite size pieces
  • 2 tablespoons oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 potatoes, peeled and cubed
  • 1 can (14 oz) diced tomatoes, with juice
  • 6 cups beef broth
  • 1 cup green beans, cut
  • 1 cup corn, fresh or frozen
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley, optional

Step by step

  1. Heat oil in a large pot over medium heat. Brown the beef in batches, do not crowd the pan, then set the beef aside.
  2. In the same pot, add onion, carrots, and celery. Cook until the onion is soft, about 5 minutes. Add garlic, stir for 30 seconds.
  3. Return the beef to the pot, add potatoes, diced tomatoes with juice, and beef broth. Add bay leaf and thyme. Bring to a boil.
  4. Lower the heat, cover, and simmer for 45 minutes to 1 hour, until the beef is tender.
  5. Add green beans and corn. Cook 10 more minutes, until the vegetables are tender.
  6. Taste and add salt and pepper. Stir in parsley if you like. Remove the bay leaf before serving.

Classic Vegetable Beef Soup

Why You’ll Love Classic Vegetable Beef Soup

  • It is a hearty soup, full of beef and vegetables, so it makes a full meal in one pot.
  • The flavors get better the next day, so it is great for leftovers.
  • You can change the vegetables to what you have, so it is flexible and easy.
  • It is both comfort food and a simple weeknight dinner, it suits many tastes.

Tips for success

  • Brown the beef well, browning gives the soup more flavor.
  • Cut vegetables in even sizes so they cook the same time.
  • Taste and adjust salt and pepper at the end, the broth or canned tomatoes can add salt.
  • If the soup seems thin, simmer with the lid off a little to reduce and thicken, or mash some potatoes in the pot.
  • Use a mix of fresh and frozen vegetables when you need to save time.

Serving Suggestions

  • Serve with crusty bread or a warm roll to soak up the broth.
  • A side salad, simple and green, adds a fresh touch.
  • Top with a sprinkle of fresh parsley or grated cheese for extra flavor.
  • For a heartier meal, serve over cooked rice or with buttered noodles.

Classic Vegetable Beef Soup

FAQs

Q: Can I use ground beef instead of stew beef?

A: Yes, you can. Brown the ground beef and drain extra fat. Add it back to the pot with the broth, the soup will be a little different, but still good.

Q: How long does this soup last in the fridge?

A: Store in a covered container, it will keep 3 to 4 days in the refrigerator. Reheat on the stove until hot.

Q: Can I freeze Classic Vegetable Beef Soup?

A: Yes, cool the soup, put it in freezer safe containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat gently.

Q: Can I make this soup in a slow cooker or Instant Pot?

A: Yes, for a slow cooker, brown the beef first, then add all ingredients and cook on low for 6 to 8 hours. For an Instant Pot, brown the beef with sauté, add the rest, and cook on high pressure for 20 minutes, then quick release.

Q: How can I make the broth richer?

A: Use a good quality beef broth, or add a spoon of tomato paste while cooking, simmer a bit longer, it will deepen the flavor.

Classic Vegetable Beef Soup

A hearty and flavorful soup that combines tender beef with bright vegetables in a rich broth, perfect for cozy meals any day of the week.

Main Ingredients

  • 1-1.5 pounds beef, cut into bite-size pieces (Stew beef or leftover roast can be used.)
  • 2 tablespoons oil (For browning the beef.)
  • 1 large onion, chopped
  • 2 units carrots, sliced
  • 2 units celery stalks, sliced
  • 2 units potatoes, peeled and cubed
  • 1 can (14 oz) diced tomatoes, with juice
  • 6 cups beef broth (Use good quality beef broth.)
  • 1 cup green beans, cut (Fresh or frozen.)
  • 1 cup corn (Fresh or frozen.)
  • 2 cloves garlic, minced
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme (Or 1 tablespoon fresh, chopped.)
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley (Optional, for garnish.)

Preparation

  1. Heat oil in a large pot over medium heat.
  2. Brown the beef in batches, do not crowd the pan, then set the beef aside.

Cooking

  1. In the same pot, add onion, carrots, and celery. Cook until the onion is soft, about 5 minutes.
  2. Add garlic, stir for 30 seconds.
  3. Return the beef to the pot, add potatoes, diced tomatoes with juice, and beef broth.
  4. Add bay leaf and thyme. Bring to a boil.
  5. Lower the heat, cover, and simmer for 45 minutes to 1 hour, until the beef is tender.
  6. Add green beans and corn. Cook 10 more minutes, until the vegetables are tender.
  7. Taste and add salt and pepper. Stir in parsley if you like.
  8. Remove the bay leaf before serving.

Brown the beef well for more flavor. Cut vegetables in even sizes to cook uniformly. If the soup seems thin, simmer with the lid off to thicken, or mash some potatoes in the pot.

Main Course, Soup
American
Comfort Food, Cozy Soup, Healthy Soup, Hearty Meal, Vegetable Beef Soup