Meatballs With Rice

• 1 pound ground beef
• 1/2 cup rolled oats
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1/2 teaspoon celery salt
• 1 teaspoon dried parsley flakes
• 2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted
• 2 cups water
• 1 cup uncooked rice
• 1-1/2 cups sliced celery
• 1 large onion, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained

1. 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 400u0b0 for 18-20 minutes or until browned.
2. 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 350u0b0 for 1 hour or until liquid is absorbed and rice is tender.

ground beef, rolled oats, salt, pepper, celery salt, parsley flakes, condensed cream, water, rice, celery, onion, mushroom stems

Taken from www.tasteofhome.com/recipes/meatballs-with-rice/ (may not work)