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Salmon Ball Casserole

2 7 3/4 oz. canned salmon
1/2 c Long-grain rice, raw
1/2 c Grated carrot
1/4 c Chopped onion
1 Egg
1/2 ts Salt
1/8 ts Pepper
10 oz Condensed cream of mushroom soup
1/2 c Water


Put salmon and juice in medium-sized bowl. Remove skin and round bones.

Add rice, carrot, onion, egg, salt and pepper. Mix together well. Shape into balls and put in casserole leaving room for expansion. Sixteen balls are just right for 9x12 inch dish.

Mix soup and water together. Pour over top. Bake covered in oven at 350 degrees F for about 1 hour. Serves 5-6 people.




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