Greek Rice Casserole

Prepare rice according to label directions. Grease 2 quart casserole.

While rice is cooking, In 10 inch skillet over medium heat, cook groundbeef, onion, garlic, until all pan juices have evaporated and beef is wellbrowned. Add tomatoes with their liquid, sugar, pepper, cinnamon and salt.

Remove skillet from heat.

In medium bowl with fork or wire wisk, beat eggs, milk, cheese until wellmixed. Set aside.

In 2 quart saucepan over medium heat melt butter. Stir in flour and 1/4 tspsalt until smooth. Cook one minute. Gradually stir in egg mixture and cookuntil thickened and smooth (stir constantly, DO NOT boil or custard willcurdle) then remove saucepan from heat.

Preheat oven to 350F. Spoon half of rice into casserole, spool beef mixtureonto rice, top with remaining rice. Pour custard over rice.

Bake 25-30 minutes until custard is set.