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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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:
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 (6 ounces) shredded cheddar cheese |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup milk |
1 teaspoon worcestershire sauce |
2 cups cornflakes, coarsely crushed |
3 tablespoons butter, melted |
Directions:
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. Yield: 6-8 servings.
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