1 lb. ground beef
1/2 c. quick or old-fashioned oats, uncooked
1/4 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 1/4 c. milk
1 egg, beaten
1 tbsp. butter
1 tbsp. flour
Dash of ground red pepper
1/2 c. (2 oz.) grated Parmesan cheese
1 baked 9-inch pie shell
1/2 c. (2 oz.) shredded American cheese
1 tomato, cut in wedges

Combine ground beef, oats, onion, salt, pepper, thyme, 1/4 cup milk, and egg. Shape to form 4 dozen small meatballs. Brown meatballs in a skillet; drain off excess fat.

Melt butter in a saucepan. Stir in flour and red pepper. Gradually add remaining 1 cup milk, stirring until thickened and smooth. Stir in Parmesan cheese. Place meatballs in pie shell. Pour cheese sauce over meatballs.

Bake, uncovered, in pie shell. Pour cheese sauce over meatballs. Bake, uncovered, at 375 degrees for 20 minutes. Sprinkle with American cheese and top with tomato wedges. Bake an additional 5 minutes. Cut into wedges to serve. 6 servings.