Put salmon and juice in medium-sized bowl. Remove skin and round bones.

Add rice, carrot, onion, egg, salt and pepper. Mix together well. Shape into balls and put in casserole leaving room for expansion. Sixteen balls are just right for 9x12 inch dish.

Mix soup and water together. Pour over top. Bake covered in oven at 350°F for about 1 hour. Serves 5-6 people. Typed in MMformat by cjhartlin@email. Msn. Com