Italian-Style Beef and Rice Casserole
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A rich, hearty, and layered casserole featuring a slow-cooked beef and tomato ragu baked with rice, meatballs, hard-boiled eggs, and Swiss cheese. This true company casserole brings together classic Italian-American comfort flavors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 3 hours 30 mins | None | 10-12 servings |
🔪 Key Equipment
- Large pot or Dutch oven
- Mixing bowl
- Skillet
- Paper towels
- Saucepan
- Large baking dish
Ingredients
Tomato Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 pounds | Stewing Beef | whole pieces for browning |
| 1 large can (28 oz) | Tomato Puree | none |
| 1 can (6 oz) | Tomato Paste | none |
| 1 can (15 oz) | Tomato Sauce | none |
| 1-2 cloves | Garlic | whole, optional |
| 1 tsp | Dried Basil | or to taste |
| 1 tsp | Dried Parsley | or to taste |
Meatballs
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pound | Ground Round | none |
| 1/2 cup | Bread Crumbs | none |
| 1 | Egg | beaten |
| 1 clove | Garlic | finely chopped |
| 1/2 tsp | Dried Basil | for meatballs |
| To taste | Salt and Pepper | none |
Assembly
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Uncle Ben’s Converted Rice | uncooked |
| 1/4 pound | Swiss Cheese | sliced |
| 4-5 | Eggs | hard-boiled and sliced |
Instructions
Step 1: Prepare the Tomato Sauce
- In a large pot or Dutch oven, brown the 2 pounds stewing beef.
- Add the 1 large can (28 oz) tomato puree, 1 can (6 oz) tomato paste, 1 can (15 oz) tomato sauce, 1-2 cloves garlic, 1 tsp dried basil, and 1 tsp dried parsley.
- Bring to a simmer, then reduce heat to low, cover, and cook slowly for 2.5 to 3 hours, stirring occasionally, until the meat is tender and rich. Remove and discard the whole garlic cloves.
Step 2: Prepare Casserole Components
- While the sauce simmers, prepare the meatballs: In a bowl, combine the 1 pound ground round, 1/2 cup bread crumbs, 1 egg, 1 clove garlic, 1/2 tsp dried basil, and salt and pepper. Mix well, form into small meatballs, fry in a skillet until browned, and drain on paper towels.
- Cook the 2 cups uncooked rice according to package directions and drain.
- Hard-boil the 4-5 eggs, let them cool completely, peel, and slice them.
Step 3: Assemble and Bake
- Preheat the oven to 350°F (175°C) and grease a large baking dish.
- In a bowl, mix the cooked rice with just enough of the prepared tomato-beef sauce to color and moisten it.
- Spread about 5 tablespoons of the plain tomato sauce on the bottom of the baking dish.
- Create the layers: start with a layer of the sauce-colored rice, then add a layer of sliced 1/4 pound Swiss cheese, a layer of sliced 4-5 eggs, and a layer of the cooked meatballs.
- Continue alternating the layers of rice, Swiss cheese, eggs, meatballs, and sauce until the dish is almost full, and cover the top lightly with a final layer of sauce.
- Bake at 350°F for 30-40 minutes, or until the cheese is melted and the casserole is heated through, bubbly, and fragrant.
💡 Make-Ahead & Storage: The tomato sauce and meatballs can be prepared the day before and stored separately in the refrigerator until ready to assemble and bake.
Original Recipe Scan
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