1 lb. ground beef
1 (15 oz.) can tomato sauce
1/4 c. chopped green pepper
1 c. plus 2 tbsp. all-purpose flour, divided
1 tsp. salt, divided
1/2 tsp. pepper
1 tsp. parsley flakes
2 c. shredded Cheddar cheese (8 oz.)
2 eggs
1 c. milk
1 tbsp. vegetable oil
2 tbsp. chopped green onion

Brown ground beef; drain. Stir in tomato sauce, green pepper, 2 tablespoons flour, 1/2 teaspoon salt, pepper, and parsley flakes. Bring to a boil. Lower heat; simmer 1 minute, stirring constantly. Pour into 9 x 13 x 2 inch ungreased baking pan (or 9 x 9 x 2 inch for a heartier dish). Top with cheese. Beat eggs with milk, oil, 1 cup flour, and 1/2 teaspoon salt with rotary beater. Pour over meat and cheese. Sprinkle with onion. Bake at 425 degrees for 25 to 30 minutes until puffy and golden brown. Serve immediately. Serves 6.