Pineapple and Rice Casserole

Combine bread crumbs, milk, beef, egg, 1/4 cup onion and 1 1/2 teaspoons salt.

Gently form into 20 meatballs; brown in butter in large skillet.

Add rice and remaining onion; stir gently until rice is lightly browned.

Drain pineapple, measuring syrup.

Add water to syrup to make 1 1/3 cups liquid.

Cut each pineapple slice into 6 wedges; gradually add with the liquid, 1 teaspoon salt and remaining ingredients to rice mixture; stir thoroughly. Bring to boil.

Reduce heat, cover and simmer 5 minutes.