Yield: 6 Servings
|1 pounds||Lean ground beef|
|1 cup||Coarsely-chopped onion|
|½ cup||Coarsely-chopped green pepper|
|½ teaspoon||Dry mustard|
|1½ cup||Cooked rice|
|1||(10 oz) can cream of Mushroom soup|
|1½ cup||Shredded Cheddar cheese|
|1 teaspoon||Worcestershire sauce|
|2 cups||Corn flakes, coarsely crushed|
|3 tablespoons||Butter, melted|
Saute beef, onion and green pepper in a large frypan until meat is browned; drain off any fat. Blend in ketchup, salt and dry mustard.
Turn meat mixture into a 2 quart round casserole; spread rice on top.
Gradually stir milk into mushroom soup. Stir in cheese and Worcestershire sauce. Pour over meat and rice layers. Combine crushed corn flakes and butter; sprinkle evenly over casserole. Bake in preheated 375øF oven 35 to 40 minutes or until hot and bubbly. Makes 6 servings. Typed in MMFormat by cjhartlin@... Source: Ontario Milk Marketing Board.