Recipe by Helen Dollaghan from the Sept. 29, 1968, edition of The Denver Post. Makes 4-5 servings. Feel free to omit the MSG.
Ingredients
1 pound lean ground beef
1/2 cup packed, grated American or cheddar cheese
1 teaspoon salt
1 teaspoon monosodium glutamate (MSG)
1 can (about 10.5 ounces) tomato soup
1 cup water
1/2 cup uncooked rice
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/2 teaspoon garlic salt
Pepper to taste
2 tablespoons minced onion
1 package (about 12 ounces) frozen green beans, thawed, or 1 can (about 12 ounces) whole kernel corn, drained
Directions
Preheat oven to 350 degrees. Thoroughly mix together beef, cheese, salt and monosodium glutamate; shape into 10 balls. Combine soup and water in a shallow casserole, mixing until smooth. Stir in rice, oregano, mustard, garlic salt, pepper and onion. Arrange meat balls close together in center of mixture. Arrange green beans or corn around edge of casserole (both vegetables may be used, if desired). Bake, covered, in oven preheated to 350 degrees about 90 minutes or until rice is fluffy. Turn meatballs occasionally during baking period.
