Summer Beef-and-Rice Casserole

Prep Time:
10 mins
Total Time:
30 mins

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.)


  • 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


  1. 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
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