Crunchy Rice Casserole
Ingredients
1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
2 tbsp ketchup
1/2 tsp ground mustard
1/4 tsp salt
1 1/2 cups cooked rice
1 1/2 cups (6oz) shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup milk
1 tsp Worcestershire sauce
2 cups cornflakes, coarsely crushed
3 tbsp butter, melted
1 large onion, chopped
1/2 cup chopped green pepper
2 tbsp ketchup
1/2 tsp ground mustard
1/4 tsp salt
1 1/2 cups cooked rice
1 1/2 cups (6oz) shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup milk
1 tsp Worcestershire sauce
2 cups cornflakes, coarsely crushed
3 tbsp butter, melted
Methods/steps
In a skillet, cook beef, onion and gren 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
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 thru
Add the ketchup, mustard and salt; mix well
Transfer to a greased 2 qt
baking dish
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 for 35 minutes or until heated thru
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