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1 1/2 lb. ground beef
1 egg
1/2 c. bread crumbs
1/2 c. chopped onion
1/2 c. milk
1 1/2 tsp. salt
1/8 tsp. pepper
4 oz. thinly sliced American
2 tomatoes, sliced (optional)

Souffle Topping:
1 c. dairy sour cream
3/4 c. flour
3 eggs, separated
1/2 tsp. salt
1/16 tsp. pepper

Preheat oven to 350 degrees. Combine ground beef, egg, onion,
bread crumbs, milk, salt and pepper in 8 or 9-inch square
baking dish. Press into bottom of dish. Bake at 350 degrees for 25
minutes. Drain off fat. Top with cheese and tomato slices,
then pour souffle topping over all.
Souffle topping: Combine sour cream, flour, egg yolks,
salt and pepper in small mixing bowl. Beat until thick and
creamy. Beat egg whites until stiff but not dry. Fold egg
whites into flour mixture. Pour over base. Bake at 350 degrees for
30 to 40 minutes until light golden. Cool 5 minutes before
serving. Can be doubled in 9 x 13-inch dish.

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