Tuna Pompons

Description

Makes 4 servings.

Ingredients

• ¼ cup finely chopped celery
• ¼ cup finely chopped onion
• 1½ tablespoons butter or margarine
• 3 tablespoons flour
• ½ teaspoon poultry seasoning
• ⅛ teaspoon ground black pepper
• bouillon granules
• ¾ cup milk
• 1½ cups cooked brown rice, cooled
• 1 x 9¼-ounce can tuna, drained and flaked
• ¾ cup (3 ounces) shredded cheddar cheese
• ¼ cup dry bread crumbs
• ¼ cup finely chopped walnuts
• ½ teaspoon paprika

Sauce

• 1 x 10¾-ounce can condensed cream of chicken or mushroom soup
• 2 tablespoons sour cream
• 1 tablespoon dry sherry

Directions

1. Cook celery and onion in butter in small skillet until soft but not brown.
2. Blend in flour, poultry seasoning and black pepper.
3. Add bouillon granules and milk. Cook, stirring constantly, until mixture is smooth and thickened. Chill.
4. Mix sauce with rice, tuna and cheese.
5. Form into 8 balls (⅓ cup each). Mix bread crumbs, walnuts and paprika. Roll balls in mixture.
6. Place balls in greased shallow 1½-quart baking dish. Bake at 425°F for 30 minutes.
7. Serve with sauce made by combining and heating soup, sour cream and sherry.