1/4 c. finely chopped onion
1 tbsp. dried parsley
1 tbsp. soft tub butter
2 c. chopped cook lean roast beef
4 boiled egg whites, chopped
2 c. cut up cooked potatoes
1/2 c. skim milk

Saute onions and parsley in butter until onions are tender, about 3 minutes. Combine remaining ingredients in bowl.

Add onions in parsley sauce, mix refrigerate, covered for 3 hours or overnight. Spray skillet with non-stick vegetable spray. Cook over medium heat 5 to 8 minutes until heated through. Serve with catsup.