INGREDIENTS and DIRECTIONS:
A. Cook 2 cups rice (white or brown). You will probably end up with about four cups cooked rice. Set cooked rice aside until it is time to incorporate some of it in Step B, and again in Step C.
B. In a mixing bowl, mix together with clean hands and set this hamburger mixture aside until ‘bottom layer’ is in dish.
1 pound lean ground beef, raw
1 medium onion, (finely chopped)
1/4 teaspoon seasoned salt (or plain salt)
1/4 teaspoon ground black pepper
1 of 10 oz. can cream of mushroom soup, undiluted
1 of 10 oz. can ABC vegetable beef soup, undiluted
3/4 cup quick or old-fashioned oats (dry)
1/2 cup milk
1 egg, slightly beaten
1 cup of the cooked rice.
C. Bottom Layer: Combine the following and put in the bottom of a large greased or sprayed casserole dish (I’ve used a 9×13″ Pyrex baking dish). Sometimes, though, I bake this recipe in two smaller casseroles for two different meals.
2 of 14 oz. can diced tomatoes, with juice.
Remaining 3 cups of cooked rice.
1/2 teaspoon dried Italian seasoning.
D. Using a cookie scooper, OR with your hands, form the hamburger mixture into balls the size of a golf ball and place them on top of the tomato/rice/broth layer in the casserole dish. You’ll probably have enough for a full layer.
E. Cover tightly (or use aluminum foil) and bake in preheated panggangan at 325-degrees for 1 hour. Then,… remove cover so that the meat balls can brown and bake for another 15-20 minutes OR until the center of the meat balls are completely done and everything looks like you want it to. (By removing the foil after one hour, you also let excess liquid escape for a while.
F. Remove from the panggangan and sprinkle shredded cheese over top. Let sit until cheese is a little melty OR all melted. Serve. Some enjoy this with a squirt of ketchup; others with a dollop of sour cream.
Source Recipe: http://milkmaidrecipebox.blogspot.com