1. Preheat the oven to 180°C.

2. Slice the cucumber and tomatoes.

3. Remove the seeds from the hot pepper and slice it into strips.

4. Finely chop the green chili peppers.

5. Drain the green beans and peas.

6. Cook the noodles according to package instructions and drain.

7. In a pan, mix the condensed cream of mushroom soup, evaporated skim milk, brown sugar, and cornstarch. Heat over medium heat and stir constantly until the mixture thickens.

8. Grease a casserole dish. Layer rice on the bottom of the casserole dish.

9. Add a layer of cucumber slices, followed by a layer of tomato slices.

10. Then add a layer of pepper strips, followed by a layer of green chili peppers.

11. Next, add a layer of noodles, followed by a layer of green beans and peas.

12. Pour the mushroom soup mixture evenly over the vegetables.

13. Finish with a layer of mashed potatoes and smooth it out.

14. Sprinkle with grated cheese.

15. Bake in the preheated oven for about 30 minutes, until the cheese is golden brown.

16. Remove from the oven and let cool for 5 minutes.

17. Serve hot and enjoy!