Beef Rolls Cordon Bleu

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**

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs ground beef
• 2  eggs
• 1  small onion
• 1 (1 1/4ounce) 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 1/2ounce) 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**.