1 pound lean ground beef
1 cup chopped onions
1 can (15 ounces) tomato sauce
1 packet (1 3/8 ounces) spaghetti-sauce mix
1/2 cup water
1 1/2 cups shredded mozzarella cheese (6 ounces)
1 large egg
Whites of 2 large eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
Have ready an 11x7-inch baking dish or other shallow 2-quart baking dish.
Cook ground beef and onion in a large skillet over medium-high heat, breaking up chunks with a wooden spoon, 4 minutes or until meat is no longer pink. Drain off any fat. Stir in tomato sauce, spaghetti sauce mix and the water. Simmer uncovered 10 minutes until sauce thickens.
Heat oven to 400. Scrape meat mixture into ungreased baking dish. Sprinkle evenly with shredded cheese.
In a large bowl, beat or whisk the egg and egg whites until foamy. Beat in milk and oil, then stir in flour and salt until well blended. Pour over cheese layer.
Bake 30 minutes until puffed and golden brown.
