 |
Crunchy Rice Casserole
|
 |
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
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. Divide Crunchy Rice Casserole between two 1-quart baking dishes.
|
Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |