Crunchy Rice Casserole

Crunchy Rice Casserole


1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
2 tablespoons ketchup
1 teaspoon mustard
1/4 teaspoon salt
1 1/2 cups cooked long-grain rice
1 1/2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup milk
1 teaspoon Worcestershire sauce
2 cups coarsley crushed cornflakes
3 tablespoons butter or margarine, melted

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. 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 degrees F for 35 minutes or until heated through.

This got 4.5 stars (out of 5) at allrecipes.com....personally, I'd only give it a 3. Just barely.