Recipes Using French Bread and Ground Beef

Looking for a unproblematic, easy weeknight or Sat afternoon sandwich? Then look! Finish! Don't leave without checking this one out! 😉 This classic midwest beef filling is AMAZINGLY delicious, and uses uncomplicated, easy pantry items that you lot probably already have! These super cheesy Beef Stuffed French Bread Sandwiches are one of favorites that I've been enjoying since babyhood! And I'grand sure this will get a new favorite and regular at your firm, too! I promise!

I'thousand non certain where the original recipe came from, most likely it was a promotional recipe on the dorsum of a tin can of Campbell'southward Cream of Mushroom Soup! There are other similar concoctions that I'll be sharing shortly, but this one suited us perfectly over the weekend!

Yous simply start with a pound of browned hamburger that has been cooked with onions, celery and garlic, and drained of the melted fat.

Adjacent, you lot just stir in your undiluted soup, my extra seasonings, and a little milk. Hollow out a loaf of french bread, and tear upward the chunks into pocket-sized pieces into a bowl. Stir in your meat mixture and pile into the bread!

Relieve to your Pinterest lath!

Lastly, y'all pile on the glorious, oh glorious cheese! Y'all can use sharp cheddar, white cheddar, swiss, provolone, mozzarella, havarti, pepper jack, or even Velveeta! This fourth dimension, though, I went for the Mexican blend cheese!

If you like a nice crunchy outside, then just identify this straight onto a baking sheet, lined with foil if you'd like. If yous prefer it a flake softer with a mild crunch, and then loosely wrap the breadstuff with foil. For a softer bread, wrap the loaf with foil to seal. The steam inside volition keep the breadstuff softer.

Then, just slice on the bias and serve! We enjoyed this twice each, since information technology's just the ii of us, with some spicy, oven-roasted irish potato wedges ane day (pictured in photo), and a make new potato salad the next! *Both delicious recipes coming soon!

What a wonderful dejeuner and a dainty trip down Memory Lane!

These sandwiches are sure to exist a big striking with your family unit, or your next get together! You tin can piece these into 2″ wide appetizer-sized finger sandwiches, as well, party-style!

If you've never had this classic, you lot're in for a simple, but memorable,
humble and delicious care for!
Hope you all enjoy!

Click here for the perfect potato salad to get with this sandwich! My newest "French Onion Dip Tater Salad"!

Ingredients

• 1 loaf french breadstuff, 1 lb., or a little less is fine (mine weighed fourteen.8 oz.)
• ane lb. lean footing beefiness
• i/2 of a regular-sized onion, chopped modest
• one rib celery, thinly sliced or chopped, near ane/2 cup
• one small clove garlic, finely chopped or run through a garlic press
• i/ii Tbl. chopped celery leaves
• 1 can cream of mushroom soup
• 2 Tbl. milk
• ane Tbl. Worcestershire sauce
• i/4 tsp. celery table salt, or to taste
• 1/four tsp. coarse basis black pepper, or to taste
• i/4 tsp. Slap Ya Mama Cajun Seasoning
• 1 (eight oz.) bag (two cups) shredded Mexican Alloy or cheddar cheese, [i]*divided[/i]

Instructions

Preheat oven to 350° F.

Slice the french breadstuff in one-half, lengthwise, making ii equal pieces. Scoop out the breadstuff in the heart of each piece leaving a one" shell. Place bread in a large basin and tear into small chunks. Place the two halves of french bread onto a large blistering canvass lined with a large sheet of foil if desired. *Meet note. Set aside.

Brown the ground beefiness, onion, and celery in a large skillet over medium-high heat. Drain whatsoever grease. Add together the garlic and celery leaves to skillet. Sauté 2 minutes longer.

Add soup, milk and Worcestershire sauce. Season with the celery common salt, pepper and cajun seasoning. Stir and cook until mixture is heated through, about some other three - 4 minutes. Fold in one/2 cup of the cheese.

Add the beef mixture to the breadstuff in the large bowl. Stir and fold well to combine. Cascade mixture into the center of the bottom one-half of the french staff of life. Spread out evenly. Elevation the mixture with the residual of the shredded cheese piling it on. Place top half of bread on top.

Bake for 20 - 25 minutes, or until the cheese has fully melted. If completely wrapping with foil, this may have 25-thirty minutes depending on your oven.

Remove from oven and let stand 5 minutes earlier slicing and serving.

Serve hot with oven-roasted irish potato wedges if desired.

Slice into two" pieces for appetizers.

Notes

*If yous like your staff of life crispy on the outside, you tin can place the filled staff of life straight onto a baking sheet without any foil at all.
If you like it lightly crispy, place onto foil and gather up around bread loosely closing.
If you lot want your bread softer on the outside, seal foil closed around bread.

Get in how y'all similar it and enjoy!

 

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Source: https://wildflourskitchen.com/2016/02/23/cheesy-beef-stuffed-french-bread/

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