Meatballs with Rice

Name: Meatballs with Rice
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6-8 servings.
Ingredients: 1 pound ground beef; 1/2 cup rolled oats; 1-1/2 teaspoons salt, divided; 1/2 teaspoon pepper; 1/2 teaspoon celery salt; 1 teaspoon dried parsley flakes; 2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted; 2 cups water; 1 cup uncooked rice; 1-1/2 cups sliced celery; 1 large onion, chopped; 1 can (4 ounces) mushroom stems and pieces, drained

A pound of ground beef goes a long way in this recipe. I especially like to take it to potluck suppers.—Mina Dyck, Boissevain, Manitoba

Ingredients

1 pound ground beef
1/2 cup rolled oats
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1/2 teaspoon celery salt
1 teaspoon dried parsley flakes
2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted
2 cups water
1 cup uncooked rice
1-1/2 cups sliced celery
1 large onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained

Directions

In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned.
Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender.