This is a recipe I distinctly remember my grandmother making for us when I was a kid. I have fond memories of consuming this comfort food and haven’t encountered it outside our family. I’ve made a few adjustments to my grandmother’s recipe, including halving the portions, but I included the original below. When picking a dish, I’d recommend a deeper dish rather than shallow so you can get the layers in. I sometimes use our small dutch oven rather than a true casserole dish. I’ll highlight that this is not a quick meal but it’s worth it if you have the time. It can also be prepared a day ahead of time.

Summary

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes to 2 hours
  • Servings: 6

Ingredients

  • 2 lbs chopped meat
  • 2 cups of a long-grain rice like Jasmine (Nani preferred Carolina)
  • 1 small onion diced
  • 1 28 oz can crushed tomato or puree
  • 2 Tbsp butter (1/4 stick)
  • 3 eggs
  • olive oil
  • salt and pepper
  • parsley flakes
  • garlic powder
  • 8 oz mozzarella (grated or thinly sliced)
  • grated Parmesan cheese
  • Bread crumbs

Directions

  1. Boil water and cook the rice according to it’s directions.
  2. After the rice is cooked, add butter and let it cool slightly.
  3. While the rice cooks, chop the onion and brown it with some olive oil in a large pan on medium heat.
  4. When onions are browned, set them aside.
  5. Brown chopped meat, while cooking add approximately 1 teaspoon salt and 1/8 teaspoon pepper, about 1/2 teaspoon garlic powder and 1 teaspoon parsley.
  6. If there is too much liquid and fat in the meat, scoop it out of the pan an set aside.
  7. As meat is browning, add can of tomato and the browned onions and let simmer approximately 1/2 hour.
  8. Preheat the oven to 375°F (190°C).
  9. After the rice has cooled, add 3 eggs and approximately 1 heaping tablespoon grated Italian cheese and mix thoroughly.
  10. In a deep, greased casserole dish, make layers as follows
    1. Thin layer of rice
    2. Mozzarella cheese
    3. Meat
    4. A sprinkle of grated cheese.
  11. Repeat this procedure and finish with rice on top. You may have some meat left over depending on your layers.
  12. Sprinkle bread crumbs on top
  13. Cover with foil and bake on cookie sheet (in case of overflow) for approximately 45 minutes to an hour.
  14. In the last 15 minutes remove foil, baste bread crumbs with excess fat from beef, and let brown.
  15. Let stand for at least 5 minutes before serving.

Original Recipe

For comparison, here is my grandmother’s original recipe as defined in her church cookbook.

Expand to view recipe

Baked Rice Casserole from Rose Marie Ciccarello

  • 4 lbs. chopped meat
  • 3 C. rice (prefer carolina)
  • 1 lg. onion
  • 1 can tomato puree or crushed
  • oil
  • 6 eggs
  • 1/2 stick margarine
  • 1 lg. mozzarella
  • salt and pepper
  • parsley flakes
  • garlic powder
  • italian grated cheese
  • bread crumbs

Boil rice and let cool slightly, after adding 1/2 stick of margarine. In meantime, chop onion and brown it in small amount of oil (approximately 1/4 cup). When browned, remove from frypan until later. Brown chopped meat, while cooking add ½ teaspoon salt and 1/8 teaspoon pepper, about 1/8 teaspoon garlic powder and 1 teaspoon parsley. As meat is browning, add 3/4 can of tomato puree or crushed and the browned onions and let cook approximately 1/2 hour. Finish preparing rice. Add to cooked rice (after slightly cooled), 6 eggs and approximately 1 heaping tablespoon grated Italian cheese and mix thoroughly. In a deep casserole or Corning Dish (greased thoroughly) make layers as follows: 1 thin layer of rice, then 1 layer of sliced thin or grated mozzarella, 1 layer of meat, sprinkle with grated cheese. Repeat this procedure and finish with rice on top. Sprinkle bread crumbs on top (near end of cooking baste bread crumbs with excess fat that comes on top). Cover with foil and place on cookie sheet. Cook approximately 3/4 to 1 hour at 375°F. Last 15 minutes remove foil and brown. Let stand for at least 5 minutes before serving. It’s important to place on cookie sheet in case of spill over. Can be prepared a day ahead. Serves 6 to 8.