Porcupines Casserole

1 lb. lean ground beef

1/2 cup cooked rice

1/2 cup finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped green pepper

1 egg

1 tbsp. Worcestershire sauce

2 tsp. prepared mustard

1-1/2 tsp. salt

1/4 tsp. ground black pepper, divided

1/4 tsp. garlic powder

One 10-3/4 oz can condensed cream of mushroom soup

1/2 cup water

1/4 cup catsup

1/3 cup pasteurized process cheese spread or 1/2 cup grated Cheddar cheese

Combine beef, rice, onions, celery, green pepper, egg, Worcestershire sauce, mustard, salt, 1/8 tsp. pepper, and garlic powder. Form into 1-1/2 inch balls (about 18). Place in lightly buttered shallow 2-1/2 quart casserole. Combine soup, water, catsup, and remaining pepper. Bring to a boil. Pour over meatballs. Cover and bake at 350F for 1 hour. Remove from oven and stir in cheese.

Makes 6 servings

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Cajun Country -- New Iberia, Louisiana