Crunchy Rice Casserole
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 6-8 servings.
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.
Ingredients
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1 pound ground beef
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1 large onion, chopped
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1/2 cup chopped green pepper
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2 tablespoons ketchup
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1/2 teaspoon ground mustard
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1/4 teaspoon salt
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1-1/2 cups cooked long grain rice
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1-1/2 cups shredded cheddar cheese
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup whole milk
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1 teaspoon Worcestershire sauce
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2 cups cornflakes, coarsely crushed
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3 tablespoons butter, melted
Directions
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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.
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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.
Nutrition Facts
1 each: 329 calories, 18g fat (11g saturated fat), 67mg cholesterol, 667mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 18g protein.
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