Cheryl-Becker George

1-1 1/2 pounds ground beef, browned
1 (17 oz.) can corn
1 (27 oz.) can crushed tomatoes
1 cup uncooked rice
Dried onions to taste

Mix together in a large casserole. Bake at 350°F for 1 hour. Top with grated cheese.

Variations-For Mexican Glop, add taco seasoning or chili seasoning to taste. For Italian Glop, use spaghetti sauce in place of tomatoes.

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