1 lb. ground beef 1/3 cup finely chopped onion 1/4 cup saltine cracker crumbs 1 egg white 2 Tbsp. milk 1 Tbsp. prepared horseradish 1/4 tsp. salt 1/8 tsp. pepper 1 jar (12 oz.) mushroom gravy Dilled Mashed Potatoes: 1 pkg. (22 oz.) frozen mashed potatoes 2-1/3 cups milk 1-1/2 tsp. dried dill weed 1/2 tsp. salt 1/8 tsp. pepper 1/2 cup dairy sour cream

Combine potato ingredients except sour cream in 2-quart microwave-safe dish; cook according to package directions. For thicker potatoes, cook longer. Stir in sour cream. Combine remaining ingredients except gravy in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval patties. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Remove. Add gravy to skillet; heat through. Serve over patties and potatoes. Makes 4 servings.