Ground Beef-Stuffed French Bread

Ground Beef-Stuffed French Bread

I found this recipe in this year's Dickinson County's Historical Society Cookbook. We have made it twice. I like this recipe, but it seems to need something added to it in my opinion. I just can't put my finger on what it should be. Maybe a can of diced tomatoes? Anyway, it still is worth sharing for others to make!

1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped celery
Diced onion (optional)
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 can cream of mushroom
1 can best choice petite diced tomatoes and onions (original recipe did not call for this, just added to give it a little something extra) I had it both ways - liked better with tomatoes.
1 loaf of unsliced French bread
8-12 oz. cheddar cheese

Brown beef, drain. Add green pepper, celery, pepper, Worcestershire sauce, salt and soup: mix well. Simmer for 5 minutes. Cut top from loaf: scoop out center to form shell. Tear enough scooped out bread into pieces to measure 2 cups. (I used all of the bread that I scooped out) Stir bread into ground beef mixture. Spoon mixture into bread shell. Top with cheese; replace top of loaf. Place on baking sheet.

Bake at 350 degrees for 5 to 8 minutes or until heated through and cheese is melted. Cut into slices.

The first time that we made this recipe we used the Wonder bread garlic bread. The second time we used French Bread from the grocery bakery. This also warms up nicely the next day.

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