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Summer Beef-and-Rice Casserole

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Recipe photo courtesy of Andrew Purcell

This quick-cooking casserole has a rich beef-and-rice filling, a colorful layer of zucchini, and a crisp breadcrumb topping. (Save even more time by using the sauce from Gnocchi with Quick Meat Sauce.)

Source: Everyday Food, September 2012
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
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  • kandt
    25 OCT, 2012
    This is so delicious! The skillet was scraped clean in less than 30 minutes. My husband and son loved it. The zucchini was so good! Thank you for a great and easy recipe.
    Reply
  • AndreaMarieDwyer
    17 OCT, 2012
    oh, I also used my Calphalon pan in the oven instead of a cast iron skillet, b/c mine didn't look big enough, and it worked fine. Just check what temp. your skillet is oven safe to.
    Reply
  • AndreaMarieDwyer
    17 OCT, 2012
    This was delicious! I have been wanting to make this recipe since it came out in the magazine. I made a few changes that I recommend: I added 1/4 tsp. red pepper flakes and 1/2 tsp. Italian seasoning to the sauce and rice mixture, which gave it a little more flavor and a little zip. Next time I might add even more Italian seasoning, maybe 1 tsp. I also doubled the bread crumb mixture and added 1 heaping tsp. Italian seasoning to it. I made the sauce ahead, for the gnocchi, and froze it.
    Reply
  • AndreaMarieDwyer
    17 OCT, 2012
    This was delicious! I have been wanting to make this recipe since it came out in the magazine. I made a few changes that I reccomend: I added 1/4 tsp. red pepper flakes and 1/2 tsp. Italian seasoning to the sauce and rice mixture, which gave it a little more flavor and a little zip. Next time I might add even more Italian seasoning, maybe 1 tsp. I also doubled the bread crumb mixture and added 1 heaping tsp. Italian seasoning to it. I made the sauce ahead, for the gnocchi, and froze it.
    Reply
  • Sandy Fulkerson
    24 SEP, 2012
    Oh my goodness, so good! My fiance and I loved this, and when he took it for leftovers at work the next day his colleagues were drooling and demanded the recipe. Definitely will make again.
    Reply
  • Kristin Drummelsmith
    23 SEP, 2012
    This was delicious. I do not own a cast-iron skillet, so I did this instead: I heated up my sauce in a pan, and added the rice. Then, I put the mixture into a 13 x 9 glass dish. I added the rest of the ingredients, and I baked as directed, however, I increased the "covered" portion from 10 to 15 minutes to make up for the fact that I didn't simmer everything together first. It turned out delicious! The original recipe of meat sauce with the gnocci was also fantastic.
    Reply

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