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1 package cream cheese, softened
about half an onion
1/2 cup nut meats (pecans or walnuts are best, but you can use mixed nutmeats, too)
other 1/2 onion-sliced into rings
one package brown gravy mix
one can of mushroom soup
***Pre heat oven to 350. Put the cream cheese, 1/2 onion, and eggs into blender and blend. Add nut meats and blend until smooth. Add seasonings (I use about a 3/4 teaspoon of sage, salt, and garlic, and about a half tsp. of pepper, but depends on your taste, too). It should be pretty thin at this point. Crumble about six saltines at a time and blend until smooth. Repeat until it thickens to about the same consistency as pancake mix. If you get it a little too thick, not to worry--just add a touch of milk and blend.
Fry in pan with oil, browning on each side. When they are done, remove from pan and place in casserole dish. Saute the onions in oil in the same pan. Put on top of the patties in the casserole. Add can of mushroom soup to same pan, add a can of water, and the package of brown gravy mix. Stir until well mixed. Allow to boil, stirring often. Pour over top of patties. Cover (with lid or foil), and bake for 35-40 minutes at 350.
Great when served with au gratin potatoes (and they can bake side by side, too!) and a veggie. I use the fat free Neufatel cheese, egg substitute, and fat free mushroom soup (and Pam for frying), so it ends up being a relatively lower fat main dish--and they're YUMMY!!