Porcupine Casserole

• 1 lb. ground beef
• 1/2 c. uncooked rice
• 1/2 c. each, finely chopped: onion and bell pepper
• 1 egg
• 1 Tbsp. Worcestershire
• 2 tsp. mustard
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1 can cream of mushroom soup
• 1/2 c. water
• 1/4 c. ketchup
• 1/3 c. processed cheese spread

1. Combine beef, rice, onion, bell pepper, egg, Worcestershire, mustard, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and garlic powder.
2. Form into 1 1/2-inch balls (about 18).
3. Place into a shallow 2 1/2-quart casserole.
4. Combine soup, water, ketchup and remaining salt and pepper; bring to a boil.
5. Pour over meat balls. Cover and bake at 350u0b0 for 1 hour.
6. Remove from oven; stir in cheese spread.

ground beef, rice, onion, egg, worcestershire, mustard, salt, pepper, garlic powder, cream of mushroom soup, water, ketchup, processed cheese spread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1070687 (may not work)