Beef and Rice Crisp
450g/1 lb Lean ground beef
200g/7oz Coarsely-chopped onion
100g/3.5oz Coarsely-chopped green pepper
2 tablespoons Ketchup
1/4 tablespoon Salt
1/2 tablespoon Dry mustard
300g/10.5oz Cooked rice
0.5pint/300ml Milk
300ml/10 oz can cream of Mushroom soup
6oz/165g Shredded Cheddar cheese
1 tablespoon Worcestershire sauce
8oz/220g Corn flakes, coarsely crushed
3 tablespoon 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 375F/190C oven 35 to 40 minutes or until hot and bubbly. Makes 6 servings.