Italian-Style Beef and Rice Casserole

A true “company casserole,” this hearty baked dish layers a slow-cooked beef ragu with rice, meatballs, hard-boiled eggs, and Swiss cheese. The title “Coquilles” (shells) is a mystery, as the dish is a classic Italian-American-style rice and beef bake.

Author

Unknown

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Recipe

Tomato Sauce

Measurements	Ingredients
2 pounds	Stewing Beef
1 large can	Tomato Puree (approx. 28 oz)
1 can	Tomato Paste (6 oz)
1 can	Tomato Sauce (15 oz)
1-2 cloves	Garlic, whole (optional)
To Taste	Basil & Parsley

Meatballs

Measurements	Ingredients
1 pound	Ground Round
1/2 cup	Bread Crumbs
1	Egg
1 clove	Garlic, finely chopped
To Taste	Basil & Salt

Assembly

Measurements	Ingredients
2 cups	Uncle Ben’s Converted Rice, uncooked
1/4 pound	Swiss Cheese, sliced
4-5	Eggs, hard-boiled and sliced

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Instructions

Prepare the Tomato Sauce

1. In a large pot, brown the stewing beef.
2. Add the tomato puree, tomato paste, tomato sauce, and seasonings.
3. Simmer slowly, covered, for 2.5 to 3 hours, until the meat is tender.

Prepare the Casserole Components

1. Meatballs: (Preferably the day before) Combine ground round, bread crumbs, egg, garlic, basil, and salt. Form into small meatballs, fry until browned, and drain.
2. Eggs: Hard-boil and slice the 4-5 eggs.
3. Rice: Cook the rice according to package directions and drain.

Assemble and Bake the Casserole

1. Preheat the oven to 350°F.
2. In a bowl, mix the cooked rice with just enough of the prepared tomato sauce to color it.
3. Spread about 5 tablespoons of the plain tomato sauce on the bottom of a large baking dish.
4. Begin layering: a layer of the sauce-colored rice, a layer of Swiss cheese, a layer of sliced hard-boiled eggs, and a layer of meatballs.
5. Repeat the layers of rice, cheese, eggs, meatballs, and sauce until the dish is almost full.
6. Cover the top lightly with sauce.
7. Bake at 350°F until the cheese is melted and the casserole is heated through (about 30-40 minutes).

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