1 tbsp. instant minced onion
1/2 c. milk
1 1/2 lbs. ground beef
1 egg, slightly beaten
1/2 c. quick-cooking rolled oats
2 tsp. salt
1/4 tsp. coarsely ground pepper
Kitchen Bouquet
1 (8 oz.) can (1 c.) spaghetti sauce with mushrooms
1 (8 oz.) can (1 c.) kidney beans
Buttered, toasted French bread slices

Soak onion in milk 5 minutes; mix in ground beef, egg, rolled oats, salt and pepper. Mound in 10-inch skillet. With wooden spoon handle, score in 5 or 6 wedges. Brush top lightly with Kitchen Bouquet.

Combine spaghetti sauce and kidney beans with liquid. Pour over meat mixture. Simmer uncovered 20 to 25 minutes or until done. Serve wedges on French bread slices; spoon sauce over. Serves 5-6.