Food & Cooking Recipes Main Dish Recipes Casserole Recipes Summer Beef-and-Rice Casserole 3.4 (38) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 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.) Ingredients ½ cup fresh breadcrumbs ¼ cup grated Parmesan (1 ounce) 2 tablespoons olive oil, divided 5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce) ½ cup long-grain white rice ½ 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. Andrew Purcell Rate it Print