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Beef Rolls Italiano

1 onion, chopped
1 T. olive oil
3 cups leftover mashed potatoes
2 T. milk
½ cup grated Parmesan cheese
8 slices cooked roast beef (about 1/8" thick)
14 oz. can diced tomatoes with garlic, undrained
8 oz. can tomato sauce
½ t. dried basil leaves
½ t. salt
Dash of pepper

½ cup grated Parmesan cheese

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Preheat oven to 350º. In a small saucepan, sauté onion in olive oil until tender. Stir onions into potatoes, along with milk and ½ cup Parmesan cheese. Divide the potato mixture among roast beef slices. Roll up to enclose the potato mixture. Pour 2 T. tomato sauce in bottom of 3-quart glass baking dish, spread to cover thinly. Place beef rolls in pan, seam side down. Mix diced tomatoes, remaining tomato sauce, basil, salt, and pepper and pour over filled rolls. Cover pan with foil. Bake at 350º for 25-30 minutes, until bubbly. Uncover pan and sprinkle with ½ cup Parmesan cheese. Bake 5 minutes or until cheese melts. Yield: 8 servings.