1 pound lean ground beef
1/2 cup diced celery
1 teaspoon minced garlic
2-3 tablespoons diced onion
2 teaspoons Worcestershire sauce
2 tablespoons milk
1 can cream of mushroom soup (I used cream of chicken)
Salt and pepper to taste
1 1/2 cups shredded cheese (I used sharp)
1 loaf french bread
Preheat oven to 350 degrees Fahrenheit, slice french bread in half lengthwise and scoop out bread - chop and dice bread scoopings in a large bowl. In a large pan add the ground beef and onion and brown ground beef until done, drain any excess grease and return to pan, add celery and garlic and cook until celery is tender. Then add the soup, Worcestershire sauce, milk, salt and pepper, and cook until fully incorporated (took me 2 minutes). Add that to your bread bowl and fold in with the bread, this is where I like to add some of the cheese to this mixture. In one half of the French bread spoon meat filling and top with remaining cheese, place other half on top and bake in oven 10- 15 minutes or until cheese is melted...optional during the last 5 minutes, I brushed mine with melted garlic herb butter. Remove from oven and let sit 5 minutes before slicing into sandwich size pieces. Great alone or accompanied with a side salad.
Another good variation is by using deli roast beef - browned with the onions, and instead of celery, adding sautéed diced bell pepper to the mixture and using provolone cheese to make it a Philly cheese steak stuffed French bread.
Submitted by Christabelle Adams of Grovetown. If you have a quick and easy recipe to share, please send it to firstname.lastname@example.org. You'll get a cookbook if we use your recipe.
Posted by John Bryant at 8:08 AM