1 lb. sausage meat
1 (14 1/2 - 16 oz.) can tomatoes
11 oz. can cheddar cheese soup
1/2 c. chopped onions
1/2 c. sliced celery
1 1/2 c. rice

Cook rice according to package directions. Shape meat into 16 balls by hand or with an ice cream scoop. In a 10" skillet, brown the sausage balls over medium heat about 10 minutes, shaking the skillet occasionally to turn the balls. Drain.

Drain tomatoes, reserving 1/4 cup juice. Combine tomatoes, reserved juice and soup. Add to sausage balls in skillet. Add onions and celery. Cover and cook over medium heat for 10 minutes. Serve over balls of fluffy hot rice. 6 servings.