|Ground beef||1 Pound|
|Canned tomato sauce||15 Ounce (1 Can)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon (Gold Medal)|
|Parsley flakes||1 Teaspoon|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs) (Gold Medal)|
|Chopped green onions||2 Tablespoon|
Heat oven to 425°.
Cook and stir ground beef in 10-inch skillet until brown; drain.
Stir in tomato sauce, green pepper, 2 tablespoons flour, 1/2 teaspoon salt, the pepper and parsley flakes.
Heat to boiling.
Boil and stir 1 minute.
Pour into ungreased baking pan, 13 x 9 x 2 inches.
Sprinkle cheese on top.
Beat eggs, milk, oil, 1 cup flour and 1/2 teaspoon salt with hand beater; pour over cheese.
Sprinkle with onions.
Bake until puffy and golden brown, 25 to 30 minutes.