2 lbs. ground beef
2 large onions, diced
Salt and pepper to taste
1 can tomato soup (10 3/4 oz.)
3/4 c. salad dressing
1 1/2 c. cubed Cheddar cheese or Mozzarella
1 tsp. white vinegar
1/4 tsp. sage

Brown beef, onion, salt and pepper together. Cool; drain any fat off. Put into bowl and add rest of the ingredient and mix thoroughly. Refrigerate two hours. Can also freeze at this point for use later. Put onto half buns onto cookie sheet into oven 20 minutes at 350 degrees. Quick and easy for lunch.