2 lbs. lean ground beef
1 (10 1/2 oz.) can chicken rice soup
2 tbsp. grated onion
1 c. dry bread crumbs
1 egg
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. crushed cereal crumbs
1/4 c. cooking oil
1 (10 3/4 oz.) can cream of mushroom soup
1 soup can water

Combine ground beef, chicken rice soup, onion, dry bread crumbs, egg, salt and pepper. From into balls using 1/4 cup measure. Roll meatballs in cereal crumbs. Heat cooking oil in skillet and brown meatballs. Arrange in 2-quart casserole. Drain excess fat from skillet.

Combine mushroom soup and water. Pour into skillet and bring to a boil, scraping browned bits from skillet. Boil 1 minute. Then pour sauce over meatballs in casserole. Cover and bake at 350 degrees for 20 minutes. Remove cover and bake 20 more minutes. Makes 24 meatballs.