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Crunchy Rice Casserole

By: Beth Logan

"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."

Rate/Review | Read Reviews (31)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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 shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup milk
1 teaspoon Worcestershire sauce
2 cups coarsley crushed cornflakes
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 degrees F for 35 minutes or until heated through.

Footnotes

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.