1 can condensed cream of mushroom soup
1 c. water
1 lb. ground beef
1/2 c. uncooked rice
2 tbsp. minced onions
1 tsp. salt
1/8 tsp. pepper

Lightly grease 2 1/2 quart casserole having a tight fitting cover.

Combine and mix beef rice, onions, salt and pepper. Shape into 1 1/2 inch balls and put in casserole. Mix soup and water. Pour over meatballs. Cover and bake at 350°F about 1 hour, or until visible rice is tender when pressed lightly between fingers. Garnish with parsley and serve.

Makes 4 to 6 servings.