Beef and Rice Crisp

1 lb Lean ground beef

1 c Coarsely-chopped onion

1/2 c Coarsely-chopped green pepper

2 tb Ketchup

1/4 ts Salt

1/2 ts Dry mustard

1 1/2 c Cooked rice

1 c Milk

1 (10 oz) can cream of Mushroom soup

1 1/2 c Shredded Cheddar cheese

1 ts Worcestershire sauce

2 c Corn flakes, coarsely crushed

3 tb 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 375 degree F oven 35 to 40 minutes or until hot and bubbly.

Makes 6 servings.