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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 (6 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 teaspoon Worcestershire sauce
2 cups cornflakes, coarsely crushed
3 tablespoons butter, melted

Printed from tasteofhome.com Oct 11, 2008

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Crunchy Rice Casserole cont.

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. 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 375° for 35 minutes or until heated through.
Divide Crunchy Rice Casserole between two 1-quart baking dishes.
Sprinkle 1 cup buttered cornflake crumbs of top of one casserole and
bake as directed. Freeze the other dish for later, sprinkle with 1
cup buttered cornflake crumbs just before baking.

Yield: 6-8 servings.