1 lb. ground beef
1/2 lb. ground pork
1 clove garlic, chopped
Salt & pepper to taste
1/4 c. rice, uncooked
1 can Campbell's chicken & rice soup
2 eggs, beaten
1 c. seasoned bread crumbs
2 cans Campbell's cream of chicken or mushroom soup

Preheat oven to 350 degrees. Mix meat, garlic, salt, pepper, rice and chicken rice soup together. Shape into "fingers" about the size of an egg roll. Dip in beaten eggs, then in bread crumbs. In large skillet lightly brown in oil. Bake, covered in 13"x9" pan for 30 to 45 minutes. Serve over cooked rice and top with soup from pan.