1 lb. ground beef
1/2 c. quick-cooking oats
1/4 c. Thousand Island salad dressing
1 egg
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 med. onion, finely chopped (about 1/2 c.)
1/3 c. chopped celery
6 c. soft bread cubes
1/2 c. water
1 tsp. dried sage leaves
1 (11 oz.) can condensed cheddar cheese soup
1/2 c. water

Mix ground beef, oats, salad dressing, egg, salt and pepper. Shape mixture into 4 patties about 3/4 inch thick. Brown patties in 10-inch skillet over medium heat; drain. Place patties in ungreased baking dish, 10 x 6 x 1 3/4 inches or 11 3/4 x 7 1/2 x 1 3/4 inches.

Heat oven to 350 degrees. Heat butter in skillet until melted. Cook and stir onion and celery in butter until onion is tender, about 3 minutes. Remove from heat. Stir in about 1/3 of the bread cubes. Add remaining bread cubes, 1/2 cup water and the sage; toss. Spoon bread mixture onto patties.

Heat soup and 1/2 cup water in skillet until hot; pour on bread mixture. Bake uncovered until top is golden and bubbly, about 40 minutes. Yield: 4 servings.