Crunchy Rice Casserole

• 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 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup whole milk
• 1 teaspoon Worcestershire sauce
• 2 cups cornflakes, coarsely crushed
• 3 tablespoons butter, 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 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 375u0b0 for 35 minutes or until heated through.

ground beef, onion, green pepper, ketchup, ground mustard, salt, long grain rice, cheddar cheese, condensed cream, milk, worcestershire sauce, cornflakes, butter

Taken from www.tasteofhome.com/recipes/crunchy-rice-casserole/ (may not work)