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

Soak onions in milk for 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 the top lightly with Kitchen Bouquet. Combine spaghetti sauce and kidney beans (include liquid from beans). Pour over meat mixture. Simmer, uncovered, 20 to 25 minutes or until done. Serve wedges on French bread slices; spoon sauce over. Serves 5 to 6.