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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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:
1. 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.
2. 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. Yield: 6-8 servings.
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