1/2 c. finely chopped onion
1/4 c. finely chopped green pepper
2 tbsp. water
1 c. med. cracker crumbs (24 crackers)
1 (6 oz.) can tomato paste
2 beaten eggs
1/2 tsp. garlic salt
1/2 tsp. salt
Dash of pepper
1 1/2 lbs. ground beef
1/3 c. fine cracker crumbs (10 crackers)
1 c. cream-style cottage cheese
1 slightly beaten egg
1 (3 oz.) can chopped mushrooms, drained
1 tbsp. snipped parsley
1/2 tsp. dried oregano, crushed

In medium bowl, combine onion, green pepper and 2 tablespoons water. Cook on high, cover with waxed paper until just tender, 3 minutes. Drain off water. To onion mixture, add 1 cup cracker crumbs, tomato paste, 2 eggs, garlic salt, salt and pepper; stir to blend. Add ground beef and mix well. Pat half the mixture into bottom of 8 x 8 x 2 inch baking dish.

Combine remaining 1/3 cup crumbs, the cottage cheese, 1 egg, mushrooms, parsley and oregano. Blend with beater until somewhat smooth. Spread mixture evenly over meat. On a piece of waxed paper, pat remaining meat to 8 x 8 inches. Invert over cheese in dish, peel off paper. Cook, covered with waxed paper, at medium high 24 minutes, giving dish quarter turn after 8 and 16 minutes. Let stand, covered, 5 minutes before serving. Makes 8 servings.