2 tsp. instant beef bouillon or 2 beef bouillon cubes
3/4 c. boiling water
1 lb. lean ground beef
3/4 c. Bisquick baking mix
1/2 c. crushed saltine crackers
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. catsup
1/8 tsp. pepper
2 to 3 medium potatoes, cut into wedges
4 slices American cheese, cut crosswise into halves
1 (4 oz.) can sliced mushrooms, drained

Dissolve bouillon in water; mix 1/4 cup of the bouillon and the remaining ingredients except potatoes, cheese and mushrooms. Pat in 9-inch skillet to within 1-inch of edge. Pour remaining bouillon around edge. Place potato wedges on meat loaf in spoke fashion. Cover and cook over low heat until potatoes are tender, 30 to 40 minutes. Arrange cheese on potatoes; sprinkle with mushrooms. Cover and cook until cheese is melted, 2 to 3 minutes. Garnish with parsley, if desired.

Makes 4 to 6 servings.