(from Nancy Klock’s little red cookbook)


  • 1 pound ground beef
  • 3 tablespoons chopped onion
  • ¼ cup uncooked rice
  • ¼ cup cracker crumbs
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fat
  • 1 can mushroom soup
  • ½ cup hot water
  • 1 cup canned mushrooms


  • Mix together beef, onion, rice, crumbs, milk, andseasonings.
  • Shape into 1″ balls. Fry slowly in fat in skillet. Turnto brown evenly.
  • Add soup mixed with hot water. Cover and simmer about 1 hour.
  • Stir mushrooms and liquid into gravy in pan. [This really is the way the original recipe ends. I assume it is appropriate to at least continue to cook the casserolebriefly right after you add the canned mushrooms. It would be better with (sautéed) fresh mushrooms.]


This recipe has been kitchen tested.
Keyword Ground Meat Dishes, Meats