Creamy Swiss Meatballs

From:  Susan Copeland

1 lb                ground beef

¼ c                dry bread crumbs

3 Tbs                milk

1                egg

½ tsp                celery salt

1/8 tsp        pepper

½ c                grated Swiss cheese

2 Tbs                olive oil

1 c                brown rice

1                 chopped leek

2                garlic cloves, chopped

1                10 oz jar Alfredo sauce

½ c                evaporated milk

½ c                grated Parmesan cheese

1 c                grated Swiss Cheese

Mix beef, bread crumbs, milk, egg, celery salt, pepper, & first quantity of Swiss cheese together. Form into meatballs.  Heat olive oil in large skillet & brown meatballs on all sides, turning occasionally.  Meanwhile, cook rice according to package directions, undercooking slightly.  When meatballs are done, remove meatballs, & sauté leek & garlic in pan drippings until crisp-tender.  Add Alfredo sauce, milk, remaining cheese, browned meatballs & cooked rice & gently mix

Pour into creased baking dish.  Bake at 375 for 25-35 min, until casserole bubbles & meatballs are hot in center.