Martha Stewart Summer Beef-and-Rice Casserole

Martha Stewart Summer Beef-and-Rice Casserole is easy because the zucchini goes in raw, no par-cooking needed. Ground chuck simmers with tomatoes into a quick meat sauce, then layers with rice under a crisp Parmesan breadcrumb topping for a cozy family dinner.

Serve it with a crisp green salad on a warm summer night when you want comfort food without the fuss. Soak the rice while the sauce cooks, because skipping that step leaves you with crunchy, undercooked grains.

Martha Stewart Summer Beef-and-Rice Casserole

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

375

kcal

Saucy, savory ground chuck with garlic and tomatoes beneath thinly sliced zucchini and a golden, crisp Parmesan breadcrumb crust, all baked in one skillet.

Ingredients

• olive oil
  

• ground chuck
  

• onion
  

• carrot
  

• garlic
  

• salt and pepper
  

• whole peeled tomatoes
  

• 1/2 cup long-grain white rice
  

• 1/2 cup fresh breadcrumbs
  

• 1/4 cup grated Parmesan (1 ounce)
  

• 2 tablespoons olive oil, divided
  

• 1/2 medium yellow onion, thinly sliced lengthwise
  

• 2 zucchini or summer squash, very thinly sliced
  

• Salt and pepper
  

Directions

• Preheat and brown the meat: Preheat oven to 475°F. In a Dutch oven or heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes.
• Simmer the sauce: Add onion, carrot, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer. Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper.
• Soak the rice: Meanwhile, place rice in a medium bowl and add enough water to cover by 1 inch; let soak while sauce simmers. In a separate bowl, combine breadcrumbs, Parmesan, and 1 tablespoon oil and set aside.
• Layer in the skillet: Transfer sauce to a large cast-iron or ovenproof skillet. Drain rice, then stir into sauce. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer; season with salt and pepper.
• Add the topping: Drizzle vegetables with remaining tablespoon oil, and top with breadcrumb mixture. Return skillet to heat and bring to a simmer.
• Bake and serve: 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.

FAQs

What cut of beef works best for this casserole?

Ground chuck is the best choice because it has enough fat to stay moist through both simmering and baking. If your store does not carry ground chuck by name, look for 80 percent lean ground beef instead. The 20 percent fat content keeps the sauce rich and flavorful without drying out under the breadcrumb layer.

Can I make the meat sauce ahead of time?

You can make the meat sauce up to 3 days ahead and store it in an airtight container in the refrigerator. Before assembling, let it sit on the counter for about 20 minutes so it comes to room temperature. Cold sauce straight from the fridge will throw off the baking time and leave you with undercooked rice.

How do I store and reheat leftover casserole?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in a 375 degree Fahrenheit oven for about 15 minutes until bubbling, then uncover for a few extra minutes to re-crisp the breadcrumbs. Avoid the microwave if you can, since it turns the topping soggy.

What can I use instead of a cast-iron skillet?

Any ovenproof skillet around 12 inches in diameter works fine, including stainless steel or enameled. If your skillet does not have a matching lid, cover it tightly with aluminum foil for the first 10 minutes of baking. A deep 12-inch round baking dish is another option, though the breadcrumbs may take an extra minute or two to brown.

Why is my rice still crunchy after baking?

The most likely cause is skipping the soaking step. Soaking the rice in water while the sauce simmers gives it a head start, so it finishes cooking through in the short 20-minute bake. Use a fine-mesh strainer to drain the rice well before stirring it into the sauce, since excess water can thin out the filling.