A Vintage Budget Meatless Main Dish
Oatmeal patties were a common budget dinner in mid-century community cookbooks. Mixed with eggs, soup and seasonings, they were shaped like meat patties and baked in gravy or sauce.
This version uses mushroom soup and onion mix, making it hearty, savory and surprisingly filling.
It’s not fancy – just practical home cooking. These patties were often served with mashed potatoes and buttered vegetables.
Oatmeal Patties
These vintage oatmeal patties are a budget-friendly American comfort dish made with oats, eggs, cottage cheese, and onion soup mix. Then baked in a creamy mushroom sauce. Hearty, savory and simple, they're an old-fashioned casserole style main course that stretches inexpensive ingredients into a filling family meal.
Ingredients
Method
- Preheat oven to 375 degrees.
- In a large bowl, combine oatmeal, sage, flour, onion soup mix, eggs, and cottage cheese. Mix well to fully combine. Do not add the mushroom soup yet.
- Shape the oatmeal mixture into evenly sized patties.
- Heat a skillet over medium heat with a little oil or butter. Fry patties briefly on both sides until lightly browned.
- Place the browned patties in a greased baking dish. In a small bowl, combine the mushroom soup with ½ cup of water. Pour the diluted soup evenly over the patties.
- Cover the dish and bake for 45 minutes, until hot and set. Serve warm.
Notes
- Note: The original recipe specifies using quick or “3-minute” oatmeal.
Fork Fact
These oatmeal patties weren’t meant to imitate meat – they were designed as a filling, affordable main dish when meat was scarce or costly.
Dishes like these oatmeal patties were part of a larger tradition of practical meals, similar to other budget friendly recipes like Mock Filet Mignon.
Oats were widely used as an inexpensive pantry staple.