(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

½cup 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.

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