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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A twist on the usual chicken version. These freeze well without the gravy. A twist on the usual chicken version.**edited on October 24 to add instructions for Once a Month Cooking(see step 11) I usually make these during a cooking blitz and freeze them without the gravy until I need them** Ingredients:
1 1/2 lbs ground beef |
2 eggs |
1 small onion |
1 (1 1/4 ounce) package onion soup mix, dry |
1/2 cup rolled oats (can be blended in a blender for finer crumbs) |
8 slices ham or 8 slices bacon |
8 slices mozzarella cheese |
2 eggs |
breadcrumbs |
1 (10 1/2 ounce) can mushroom soup, undiluted |
1 cup milk |
2 teaspoons flour |
Directions:
1. Combine the first 5 ingredients.
2. Make 8 thin patties.
3. Place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
4. Fold over and be sure the cheese and bacon are covered.
5. Whip 2 eggs.
6. Dip the beef rolls into the egg, then roll in the bread crumbs.
7. Place into casserole dish.
8. Bake 1 hour at 350 degrees or until done.
9. Make gravy with milk, flour, and soup.
10. Pour over rolls and bake until sauce bubbles.
11. **I usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. Defrost overnight and then add sauce and bake for 1 hour. OR bake from frozen for 1 hour and then top with sauce and back for an additional hour**.
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