| | Directions | | Put the ground chuck, onion, green pepper, celery, rice, salt, pepper and egg into large bowl. Work together with hands until well mixed. Divide into 12 portions; roll each into a ball. Place in a greased 2 quart casserole. Place the soup, buttermilk and liquid from the mushrooms in a bowl and beat until smooth. Pour over the meatballs, along with the mushrooms. Bake in a 350° oven for 1 hour. The extra gravy is good to spoon over baked potatoes. Yield: 6 servings. |
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| Ingredients | | - |  | 1 1/2 pounds ground chuck |
| - | | 1 onion, finely chopped (small) |
| - | | 3 tablespoons chopped green pepper |
| - | | 1/3 cup sliced celery |
| - | | 1 cup cooked rice |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 egg |
| - | | 1 can mushroom soup |
| - | | 1 soup can buttermilk |
| - | | 1 can mushroom stems & pieces (2 ounce can) |
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