Crunchy Rice Casserole Recipe

Crunchy Rice Casserole Recipe

  • 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
  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 degrees F for 35 minutes or until heated through.
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