Tuna Pompons

Description
Makes 4 servings.

Ingredients

 * ¼ cup finely chopped celery
 * ¼ cup finely chopped onion
 * 1½ tablespoons butter or margarine
 * 3 tablespoons flour
 * ½ teaspoon poultry seasoning
 * ⅛ teaspoon ground black pepper
 * bouillon granules
 * ¾ cup milk
 * 1½ cups cooked brown rice, cooled
 * 1 x 9¼-ounce can tuna, drained and flaked
 * ¾ cup (3 ounces) shredded Cheddar cheese
 * ¼ cup dry bread crumbs
 * ¼ cup finely chopped walnuts
 * ½ teaspoon paprika

Sauce

 * 1 x 10¾-ounce can condensed cream of chicken or mushroom soup
 * 2 tablespoons sour cream
 * 1 tablespoon dry sherry

Directions

 * 1) Cook celery and onion in butter in small skillet until soft but not brown.
 * 2) Blend in flour, poultry seasoning and black pepper.
 * 3) Add bouillon granules and milk. Cook, stirring constantly, until mixture is smooth and thickened. Chill.
 * 4) Mix sauce with rice, tuna and cheese.
 * 5) Form into 8 balls (⅓ cup each). Mix bread crumbs, walnuts and paprika. Roll balls in mixture.
 * 6) Place balls in greased shallow 1½-quart baking dish. Bake at 425 °F for 30 minutes.
 * 7) Serve with sauce made by combining and heating soup, sour cream and sherry.