Summer Beef-and-Rice Casserole

Everyday Food editor Sarah Carey demonstrates an unusually delicious recipe for a quick summer casserole. Watch and learn the trick to making sure the casserole cooks perfectly.

Summer Beef-and-Rice Casserole

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Ingredients

1/2 cup fresh breadcrumbs
1/4 cup grated Parmesan (1 ounce)
2 tablespoons olive oil, divided
5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce)
1/2 cup long-grain white rice
1/2 medium yellow onion, thinly sliced lengthwise
2 zucchini or summer squash, very thinly sliced
Salt and pepper

Directions

Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer. Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture. Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, about 10 minutes more. Let cool 5 minutes before serving.

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Summer Beef-and-Rice Casserole

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