Description Edit

Makes 4 servings.

Ingredients Edit

Sauce Edit

Directions Edit

  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.

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