Beef with Brown Rice & Feta Casserole
Submitted by illeauna2
Mediterranean beef casserole layered with brown rice, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce topped with Parmesan. A great way to use leftover beef.
YIELD
1 servingsPREP
20 minCOOK
40 minREADY
60 minGot leftover roast beef sitting in the fridge? This is exactly where it wants to end up.
Chunks of cooked beef get layered between nutty brown rice, crumbled feta, briny black olives, and a rustic tomato sauce loaded with garlic and rehydrated dried mushrooms that bring an intense, earthy depth.
A dusting of Parmesan on top crisps up in the oven and ties the whole Mediterranean-inspired thing together. One hour, one casserole dish, zero waste.
Kitchen Tips
- Soak the dried mushrooms for a full 20 minutes and save that soaking liquid. It’s concentrated umami gold that goes straight into the sauce.
- Crumble the feta into chunky pieces rather than fine crumbs. You want pockets of tangy, salty cheese in every bite.
- This works with any leftover cooked beef: pot roast, steak, even braised short ribs.
Variations
- Swap feta for goat cheese for an even creamier, tangier result.
- Add a handful of fresh spinach between the rice layers for extra color and nutrition.
- Use Kalamata olives instead of black olives for a bolder, more authentically Greek flavor.
Ingredients
Directions
Put the dried mushrooms in ½ cup hot water and let stand 20 minutes.
Sauté the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes.
Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid.
Cook another 5 minutes. Preheat oven to 400℉ (200℃).
Line the bottom of 1½ qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce.
Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan.
Bake 20 minutes.
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