Beef and Rice Crisp Recipe

Name: Beef and Rice Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Rice, Uncooked (or 2 Cups Cooked Rice); 1 pound Lean Ground Beef; 1/2 whole Onion, Chopped; 1/4 whole Green Pepper, Chopped; 2 Tablespoons Ketchup; 1/4 teaspoons Salt; 1/2 teaspoons Dry Mustard; 1 cup Milk; 1 can Cream Of Mushroom Soup (10 Oz); 1- 1/2 cup Shredded Cheddar Cheese; 1 teaspoon Worcestershire Sauce; 3 cups Corn Flakes (measure And Then Coarsely Crush); 1/4 cups Butter, Melted

Servings: persons

1 cup Rice, Uncooked (or 2 Cups Cooked Rice)
1 pound Lean Ground Beef
1/2 whole Onion, Chopped
1/4 whole Green Pepper, Chopped
2 Tablespoons Ketchup
1/4 teaspoons Salt
1/2 teaspoons Dry Mustard
1 cup Milk
1 can Cream Of Mushroom Soup (10 Oz)
1- 1/2 cup Shredded Cheddar Cheese
1 teaspoon Worcestershire Sauce
3 cups Corn Flakes (measure And Then Coarsely Crush)
1/4 cups Butter, Melted

1
Cook the rice according to package directions.
2
Preheat oven to 350 F.
3
Brown the ground beef, onion, and green pepper in a skillet over medium heat until meat is fully cooked.
4
Drain grease if necessary.
5
Stir in ketchup, salt and dry mustard.
6
Turn meat mixture into a 2-quart casserole dish.
7
Spread the cooked rice on top.
8
In a mixing bowl, gradually add milk into the mushroom soup, whisking until smooth.
9
Stir in the cheese and Worcestershire sauce.
10
Pour over the rice and meat layers.
11
Combine crushed Corn Flakes and butter in a small bowl.
12
Sprinkle this over the top of the casserole.
13
Bake at 350 F for 30-40 minutes or until hot and bubbly.
14
I like to double this recipe (because my beef is frozen in 2 pound packages) and divide it into 3 casseroles with 4 servings each.
15
We eat one for supper and 2 go in the freezer for an easy lunch or supper.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Rice, Uncooked (or 2 Cups Cooked Rice), 1 pound Lean Ground Beef, 1/2 whole Onion, Chopped, 1/4 whole Green Pepper, Chopped, and more.

Yes, Beef and Rice Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef and Rice Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions