Description
Makes 4 servings.
Ingredients
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 1/2 tablespoons butter or margarine
- 3 tablespoons flour
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon ground black pepper
- 3/4 cup milk
- 1 1/2 cups cooked brown rice, cooled
- 1 9-1/4-ounce can tuna, drained and flaked
- 3/4 cup (3 ounces) shredded Cheddar cheese
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped walnuts
- 1/2 teaspoon paprika
- 1 10-3/4-ounce can condensed cream of chicken or mushroom soup
- 2 tablespoons sour cream
- 1 tablespoon dry sherry
Directions
- Cook celery and onion in butter in small skillet until soft but not brown. Blend in flour, poultry seasoning and black pepper.
- Add bouillon granules and milk. Cook, stirring constantly, until mixture is smooth and thickened. Chill.
- Mix sauce with rice, tuna and cheese. Form into 8 balls (1/3 cup each). Mix bread crumbs, walnuts and paprika. Roll balls in mixture.
- Place balls in greased shallow 1-1/2-quart baking dish. Bake at 425 degrees 30 minutes. Serve with sauce made by combining and heating soup, sour cream and sherry.