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Crunchy Rice Casserole

I tried this at a church potluck years ago and begged for the recipe. The crunchy cornflake topping pairs well with the creamy rice casserole. - Beth Logan, Lakefield, Ontario.

6-8 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

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

Directions

In a skillet, cook beef, onion and green 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
through. Yield: 6-8 servings.

2 of 2

Crunchy Rice Casserole (continued)

Divide Crunchy Rice Casserole between two 1-quart baking dishes. Sprinkle 1 cup buttered cornflake crumbs of top of one casserole and bake as directed. Freeze the other dish for later, sprinkle with 1 cup buttered cornflake crumbs just before baking.

Nutrition Facts: 1 serving (1 each) equals 329 calories, 18 g fat (11 g saturated fat), 67 mg cholesterol, 667 mg sodium, 23 g carbohydrate, 1 g fiber, 18 g protein.