Hello!
It's been a while, I know!
I've been busy... watching kids, over 50 hrs a week since September. I've been busy in my Nursery calling at Church (5 out of 8 were 18 months old until recently). Granddaughter, T & M came up to visit. C graduated & moved in w/G. B began his new position at work.
I haven't tried new recipes out in quite some time. The one I tried tonight on my Monday night friends was a hit! Yes, they told me it was good but their son, D, had 3 servings & saved some aside for later so I knew it had to be good! He's so picky!
I came home w/an empty pot, always a good indicator the recipe was a success!
It's fast to assemble & not too many ingredients. This was key for me in my busy life.
STUFFED FRENCH BREAD serves 6
What you need:
- 1 loaf of French bread (I found single serving size French rolls which worked great)
- 1- 1 1/2 lbs ground beef
- 2T finely chopped onion
- 1/2 cup finely chopped celery
- 1 tsp minced garlic
- 1 can (approx 14 oz) cream of mushroom soup
- 2T milk
- 2 tsp Worcestershire sauce
- S & P, to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 T chopped parsley (optional)
What you do:
- Preheat oven to 350 degrees
- Cut loaf in half, lengthwise
- Scoop out the soft center & set pcs aside in a large bowl
- Line a cookie sheet w foil & place hollowed bread on it, set aside
- Brown ground beef with the onions & drain well
- Add in garlic & celery. Cook for a few minutes until celery is tender
- Add in soup, milk & Worcestershire sauce. Season w/S&P
- Stir & cook about 5 minutes
- Add this beef mixture to the bits of bread in the large bowl & mix well
- Pour mixture into 1/2 of the hollowed loaf.
- Top w/cheese
- Place other half of hollowed loaf on top
- Bake in oven about 10 minutes or until cheese melts
- Remove from oven & let sit about 10 minutes before slicing into 6 portions
notes:
- I found single serving French rolls & made individual servings
- I added some sliced black olives on my serving & found it even more delish!
- I cooked the mixture & hollowed out the bread at lunchtime when I had more free time. Then I put it in my crock pot on WARM until dinnertime. Then at dinner, I could just assemble & bake.
- I liked the "crunch" of the bread from the oven, but I found it tasted just as yummy straight from the microwave after 30 sec- 1 min to melt the cheese.
- Reminded me of a gooey steak & cheese sub or an alternative sloppy joe
