Beef and Rice Casserole with Crisp Topping

Combine beef, mushrooms, onion, green pepper and garlic in large frypan. Cook and stir over medium heat until meat and vegetables are cooked; drain fat. Stir in tomato sauce and Italian seasoning.

Spoon into 2-qt (2 L) shallow rectangular baking dish; set aside.

Melt 4 tbsp (60 mL) of the butter in medium saucepan. Blend in flour and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add cheese and stir until melted. Stir in cooked rice; spoon over meat layer in baking dish.

Melt remaining butter (3 tbsp/45 mL); combine with crushed rice cereal. Sprinkle over casserole. Bake in preheated 350 °F (180 °C) oven 15 to 20 min or until hot and bubbly.

Microwave Method: Combine beef, mushrooms, onion, green pepper and garlic in 2-qt (2 L) microwave-safe shallow rectangular baking dish. Cover with vented plastic wrap. Microwave at High (100 %) 6 to 7 min or until meat and vegetables are cooked, stirring 3 times to break up meat. Drain fat. Stir in tomato sauce and Italian seasoning; set aside. Place 4 tbsp (60 mL) butter in 2 1/2-qt (2.5 L) microwave-safe bowl. Microwave, uncovered, at High (100 %) 1 min or until melted. Blend in flour and mustard. Gradually stir in milk. Microwave, uncovered, at High (100 %) 4 to 5 min or until mixture boils and thickens, stirring at least once. Add cheese; stir until melted. Stir in cooked rice; spoon over meat in baking dish. Cover with vented plastic wrap. Microwave at High (100 %) 6 to 8 min or until hot, rotating dish 4 times. Melt remaining butter; combine with crushed rice cereal.

Sprinkle over casserole. Broil in conventional oven 2 to 3 min or until golden.

Note: Recipe tested in 700 watt microwave oven.