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Beef-Stuffed French Bread

Beef-Stuffed French Bread
A wonderful lady in Spanish Fork, Utah shared this recipe with me—it fed her large farm family, and now I serve it to my family and friends. Using Colorado beef and an Idaho potato makes this hearty sandwich a real Western meal! If you have a leftover baked potato from dinner, this is a perfect way to use it.
6-8 ServingsPrep: 25 min. Bake: 20 min. + chilling

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1 large baked potato, peeled and cubed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce
  • 1 loaf (1 pound) French bread
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • In a large skillet, cook the beef and onion over medium heat until
  • meat is no longer pink; drain. Add the potato, soup, mushrooms,
  • parsley, garlic powder, pepper and hot pepper sauce; cover and
  • simmer for 10 minutes.
  • Meanwhile, cut the loaf of bread in half lengthwise. Hollow out
  • bottom of loaf, leaving a 3/4-in. shell; set aside. Place the
  • removed bread in a blender; cover and process until crumbled. Add 1
  • cup of crumbs to beef mixture (save remaining crumbs for another
  • use). Stir in cheese.
  • Spoon beef mixture into bread shell; replace bread top. Wrap in
© Taste of Home 2013

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Beef-Stuffed French Bread (continued)

Directions (continued)

  • heavy-duty foil; place on a baking sheet. Bake at 350° for 20
  • minutes. Let stand for 5 minutes before slicing. Yield: 6-8
  • servings.
Nutrition Facts: 1 serving (1 each) equals 369 calories, 13 g fat (6 g saturated fat), 44 mg cholesterol, 790 mg sodium, 43 g carbohydrate, 3 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013