Salmon and Rice Balls

1 lb canned salmon
1 c cooked rice
1/2 c bread crumbs
1 tb onion; minced
2 ts green pepper; chopped salt
2 eggs; slightly beaten
1 can condensed cream of mushroom soup
1/2 cup water

Mix all ingredients except soup and water.

Roll misture into small balls; place in shallow baking pan.

Combine the soup and water and pour over salmon balls.

Bake 30 minutes at 350F (180C).

Servings: 6