Crunchy Rice Casserole

Crunchy Rice Casserole

6 servings


1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
2 tbsp ketchup
1/2 tsp ground mustard
1/4 tsp salt
1 1/2 cups cooked rice
1 1/2 cups (6oz) shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup milk
1 tsp Worcestershire sauce
2 cups cornflakes, coarsely crushed
3 tbsp butter, melted


In a skillet, cook beef, onion and gren pepper over medium heat until meat is no longer pink, drain. Add the ketchup, mustard and salt; mix well. Transfer to a greased 2 qt. baking dish. Top with rice. In a bowl combine the cheese, soup, milk and Worcestershire sauce. Pour over rice. Combine cornflakes and butter, sprinkle over the top. Bake, uncovered at 375 for 35 minutes or until heated thru.

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