Beef and Rice Crisp

• 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.

rice, ground beef, onion, green pepper, ketchup, salt, dry mustard, milk, cream of mushroom soup, cheddar cheese, worcestershire sauce, corn flakes, butter

Taken from tastykitchen.com/recipes/main-courses/beef-and-rice-crisp/ (may not work)