Beef-Stuffed French Bread

This is an easy recipe that was perfect for my night of having to feed a child in the car between her volleyball practice, dance rehearsal, 2 volleyball games, and Play rehearsal. Instead of filling a long loaf of french bread, I actually bought large dinner rolls, hollowed them out, filled them, and baked them just like I would have with french bread, but it made it easier to have them individual servings and to travel in the car since the roll kept the filling within it.  We avoided mess, which was and is important.

adapted from: Taste of Home

8 ServingsPrep/Total Time: 25 min.

Ingredients

• 1 unsliced loaf French bread (1 pound) (or 8 large dinner rolls)
• 1.5 pounds ground beef
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 1 onion, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 slices cheese, halved (I used Meunster)

Directions

• Cut off top of bread. Carefully hollow out bottom of loaf, leaving a
• 1/2-in. shell. Cut removed bread into small cubes; set aside. In a
• skillet, brown beef; drain. Add onion, green pepper, celery,
• Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Add 
• cheddar cheese soup.  Stir in the reserved bread cubes. Spread into bread shell. 
• Top with cheese. Place on an ungreased baking sheet. Bake at 350° for 
• 6-8 minutes or until cheese is melted. Replace bread top.  Yield: 8 servings.