Crunchy Rice Casserole Recipe

3.5 2
Crunchy Rice Casserole Recipe
Crunchy Rice Casserole Recipe photo by Taste of Home
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Crunchy Rice Casserole Recipe

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3.5 2
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 or margarine, 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. 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.
Originally published as Crunchy Rice Casserole in Taste of Home Ground Beef Cookbook 1999, p198

Nutritional Facts

1 each: 329 calories, 18g fat (11g saturated fat), 67mg cholesterol, 667mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 18g protein.

  • 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 or margarine, melted
  1. 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. 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.
Originally published as Crunchy Rice Casserole in Taste of Home Ground Beef Cookbook 1999, p198

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