If you grew up eating porcupine meatballs — those tender beef meatballs with quills of rice poking out every which way — this casserole is going to feel wonderfully familiar. It has all those same comforting flavors people love about the original — the savory beef, tomato sauce, tender rice, and plenty of comforting goodness — but in easier, scoop-and-serve casserole form. No rolling meatballs, no extra fuss, just one big baking dish full of cozy nostalgia! (Oh, and you don’t even have to cook the rice first! Win-win.)

What Ingredients Do You Need for Porcupine Casserole?

It’s pretty much made up with budget-friendly pantry staples. You’ll need:

• Uncooked white rice.
• Ground beef.
• Salt.
• Garlic powder.
• Onion powder.
• Black pepper.
• A small onion.
• Beef broth.
• Tomato sauce.
• Worcestershire sauce.
• Ketchup.
• Cheddar cheese.

Why is it called “porcupine” casserole?
The original porcupine meatballs get their name from the rice that pokes out of the meatballs while cooking, resembling little porcupine quills. This casserole keeps all those same flavors and ingredients, just in a much easier baked version. (And maybe less of the “porcupine” effect. You can’t have it all.)

How do You Make Porcupine Casserole?

One of the best things about this recipe is how simple it is to throw together. Everything bakes in one dish, making it perfect for busy weeknights.

Start by adding the rice right into your baking dish, no need to cook it first. A 9×13 works perfectly here.

Brown up the ground beef in a skillet with the seasonings and add the onion long enough to soften it a bit. Then, add the beef broth, tomato sauce, Worcestershire sauce, and ketchup, then let everything come up to a boil. The mixture should smell rich, savory, and just a little tangy. Yum!

Pour the beef mixture right over the rice and stir to combine. Cover the dish tightly with foil and let the oven do the rest. As it bakes, the rice absorbs all those delicious flavors and turns perfectly tender. Covering with foil is important to keep it from browning but trapping enough moisture for the rice to cook through.

Right at the end, uncover the casserole and top it generously with cheddar cheese. (Would it even be a casserole without cheese?) A few more minutes in the oven and you’ve got a bubbling, cheesy, old-school comfort food dinner that’s guaranteed to bring people back for seconds. Enjoy!