Tuesday, February 17, 2015

Meat-Stuffed French Bread

Meat-Stuffed French Bread
1 loaf French bread
1 lb ground beef
2 T finely diced onion
1/2 c chopped celery
1/2 c chopped carrots
1 t minced garlic
1 can cream of mushroom soup
2 T milk
2 t Worcestershire sauce
salt and pepper, to taste
1 1/2 c Cheddar cheese

1. Preheat oven to 350*. Slice French bread in half, lengthwise, and tear out as much of the middle of the bread as you can. Place the torn pieces in a large bowl, making sure that they are pretty small pieces. Set the bread crusts on a large baking sheet and set aside.
2. In a large pan, brown ground beef and onion together over medium-high heat. Drain grease and add celery, carrots, and garlic; cook a few minutes until vegetables are tender.
3. Add soup, milk, and Worcestershire sauce, season with salt and pepper, and cook, stirring occasionally, until heated through.
4. Toss beef mixture with bread pieces and spoon in to one bread crust, sprinkle with cheese, and top with other bread crust.
5. Bake for 10-15 minutes, or until cheese is melted; remove from oven and let sit for 5 minutes before slicing and serving.

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