Meatballs With Rice And Celery
|Lean ground beef||1 Pound|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Minced parsley||1 Teaspoon|
|Uncooked rice||1 Cup (16 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Onion||1 Large, chopped|
|Cream of asparagus||10 3⁄4 Ounce|
|Water||2 Cup (32 tbs)|
Mix together the ground beef, rolled oats, salt, celery salt, pepper, and parsley.
Roll meat into balls the size of medium-sized walnuts.
In a large trying pan over medium heat saute meat balls until brown on all sides in the butter or margarine.
Arrange half the browned meatballs in the bottom of a greased 3-quart casserole.
Cover with the rice, celery, and onion, and top with the remaining meatballs.
Combine the mushrooms and their liquid, soup, and water; pour over all.
Cover and bake in a 350Â° oven for 1 hour or until liquid is absorbed and rice is tender.