Courtesy of Bob & Alice Bull
Ingredients
- 2¼ pounds lean hamburger
- 8 ounces dry long grain rice
- 8 ounces finely chopped onions
- 6 ounces small chopped celery
- 6 ounces finely chopped green pepper
- 3 large beaten eggs
- 2 tablespoons plus ¾ teaspoon Worcestershire's sauce
- 1½ tablespoons brown or yellow mustard
- Salt & Pepper to taste. easy on the salt.
Directions
- Combine meat, dry rice, onions, celery, green peppers, beaten eggs, Worcestershire sauce, mustard, and seasonings. Mix well.
Form into large firm balls using a #20 scoop. Place in a 9 X 13 deep baking dish. If you have any left, place into a small loaf pan and cover with sauce.
- 58 ounces Cream of Mushroom Soup
- 3 Cups Water
- ½ ounce beef soup base or 2 tablespoons beef Au Jour ready mixed.
- 1 Cup plus 2 Tablespoons Tomato Ketchup
- 9 ounces Cheddar Cheese.
- 2 Cups White Long Grain Rice
- Blend soup, water, soup base, and ketchup, heat to boiling.
- Pour over meatballs portioning evenly. Save remainder to use over rice or mashed potatoes.
- Cover and bake @ 375 for 1 hour. Remove from oven and sprinkle the Cheddar cheese evenly over the top.
- Serve over a bed of White Long Grain Rice. Oh so good.
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