Crunchy Rice Casserole

Total Time

Prep: 15 min. Bake: 35 min.


6-8 servings

Updated: Jun. 27, 2023
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.


  • 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 shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup whole milk
  • 1 teaspoon Worcestershire sauce
  • 2 cups cornflakes, coarsely crushed
  • 3 tablespoons butter, 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 dish. Top with rice.
  2. 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.

Can you freeze Crunchy Rice Casserole?

Wrap unbaked casserole tightly in plastic wrap, followed by foil, then freeze for up to 3 months. To use, sprinkle with buttered cornflake crumbs. Heat in the oven until completely heated through.

Nutrition Facts

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