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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 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.

Nutrition Facts

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


Average Rating: 3.5
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