Beef and Rice Crisp

Beef and Rice Crisp
Makes 6 servings
1 lb lean ground beef

1 c coarsely-chopped onion
1/2 c coarsely-chopped green pepper
2 tbsp ketchup
1/4 tsp salt
1/2 tsp 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 tsp Worcestershire sauce
2 c corn flakes, coarsely crushed
3 tbsp butter, melted

Sauté beef, onion and green pepper in a large fry pan 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°F oven 35 to 40 minutes or until hot and bubbly.