Ingredients
1 pound ground beef1/2 cup rolled oats1-1/2 teaspoons salt, divided1/2 teaspoon pepper1/2 teaspoon celery salt1 teaspoon dried parsley flakes2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted2 cups water1 cup uncooked rice1-1/2 cups sliced celery1 large onion, chopped1 can (4 ounces) mushroom stems and pieces, drained
Preparation
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.
