Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 329
  • Fat:
  • 18 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 67 mg
  • Sodium:
  • 667 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 1 g
  • Protein:
  • 18 g

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.

SERVINGS

6-8

CATEGORY

Main Dish

METHOD

Baked

PREP

15 min.

COOK

35 min.

TOTAL

50 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. 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.

Printed from tasteofhome.com Jul 6, 2008

Copyright Reiman Media Group, Inc © 2008