Beef & rice crisp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | cup | Coarsely-chopped onion |
| ½ | cup | Coarsely-chopped green pepper |
| 2 | tablespoons | Ketchup |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| 1½ | cup | Cooked rice |
| 1 | cup | Milk |
| 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 |
Directions
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.