1940s Beef and Rice Supper Pie (From My Mother’s Recipe Box)

A simple old-fashioned supper made with ground beef, rice, tomato sauce, and cheese—easy, filling, and straight from my mother’s 1940 recipe box.

This handwritten recipe came from my mother’s recipe box, dated 1943, and it was one she often made because it was simple, filling, and made good use of leftovers. 

I believe the recipe came from her mother, who, from what I have heard, was an excellent cook and baker.  She passed away before I was born, but her love of cooking was passed down to my mother, who then passed it down me.  I am passing it on to my son who also loves to cook and try new things.   

My mom usually used leftover rice from the night before, which made supper come together quickly. Sometimes she used cracker crumbs instead of bread crumbs for a slightly different flavor, depending on what she had on hand.

It wasn’t a fancy meal, but it was hearty and dependable—the kind of supper that fed a family well and always disappeared fast.

I left the salt and pepper amounts exactly as she had them written down, but you can always adjust the salt to suit your own taste.

Ingredients: 

1 pound ground beef
1/2 c. fine dry bread crumbs
1 onion, chopped
1 green bell pepper, chopped
1 1/2 tsp. salt
1/4 tsp. black pepper
2 (8-ounce) cans tomato sauce, divided
2 c. cooked rice
1/2 to 1 c. shredded cheddar, pepper jack, or Colby cheese

Directions: 

Preheat oven to 350°F. Grease a 10-inch pie pan.

In a large bowl, combine ground beef, bread crumbs, onion, bell pepper, salt, pepper, and 1/2 cup tomato sauce. Mix well.

Press the meat mixture evenly into the prepared pie pan, pressing it up the sides to form a crust.

In the same bowl, combine cooked rice, shredded cheese, and the remaining tomato sauce. Mix well.

Spoon the rice mixture into the ground beef shell.

Sprinkle additional cheese over the top if desired.

Bake for 35 to 40 minutes, or until the meat is fully cooked, and the top is hot and bubbly.

Let rest for a few minutes, then cut into pie-shaped slices.
Makes 6 servings.

Tips for Best Success:

• Use day-old rice for the best texture
• Don’t overpack the meat crust—press gently
• Let the pie rest before slicing for cleaner pieces
• Freshly shredded cheese melts better than pre-shredded

Variations & Substitutions:

• Use cracker crumbs instead of bread crumbs
• Try pepper jack for a little heat
• Add mushrooms for extra flavor
• Use brown rice instead of white rice
• Add a little garlic powder for extra seasoning

Serving Suggestions:

• Serve with green beans or buttered corn
• Pair with a simple garden salad
• Add warm biscuits or dinner rolls
• Great with sliced tomatoes in summer

How to Store:

• Refrigerator:  Store covered for up to 4 days
• Freezer:  Freeze baked slices up to 2 months
• Reheating: Warm in oven or microwave until heated through

Frequently Asked Questions:

Can I make this ahead of time?
Yes—assemble it earlier in the day and refrigerate until ready to bake.

Can I use leftover rice?
Yes—that’s actually the best way to make it.

Can I use a different cheese?
Absolutely—cheddar, Colby, pepper jack, or even mozzarella all work.

Why is my pie falling apart?
Let it rest a few minutes after baking so it can firm up before slicing.