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Broiled Beef N Mushroom Bread Recipe

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My sister-in-law fixed this as a spur-of-the-moment lunch one Sunday several years ago. I had her write down the ingredients before she forgot. I've relied on this recipe often ever since. - Charlotte, McDaniel, Williamsville, Illinois

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Broiled Beef N Mushroom Bread Recipe

Prep: 25 min. Bake: 10 min.

Yield: 8 Servings

25 10 35

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 block (8 ounces) Colby cheese, cut into cubes
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 jar (6 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) French bread

Directions

In a skillet, cook beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the cheese, soup, mushrooms, olives, salt and pepper; mix well. Simmer, uncovered, for 10-15 minutes or until cheese is melted, stirring occasionally. Meanwhile, cut the bread widthwise into four pieces, then cut each piece lengthwise. Place cut side up on greased baking sheets. Broil 4-5 in. from the heat until lightly toasted. Top with meat mixture. Broil 4 in. from the heat for 2-3 minutes or until edges are browned. Yield: 8 servings.

If you like, use 3/4 cup sliced fresh mushrooms in place of the canned ones when making Broiled Beef 'n' Mushroom Bread.

Nutritional Facts 1 serving (1 each) equals 468 calories, 21 g fat (11 g saturated fat), 73 mg cholesterol, 1,138 mg sodium, 40 g carbohydrate, 4 g fiber, 29 g protein.

Originally published as Broiled Beef N Mushroom Bread in Taste of Home Ground Beef Cookbook , p104

Grating Cheese is in the Bag

When I shred a block of cheese, I place the base of my box grater inside a rolled-down gallon-size plastic bag. When I've finished grating the entire block, I just pull out the grater, unroll the bag, seal it and store my freshly grated cheese in the refrigerator. There's no mess. —Coleen Deon, Dover Plains, New York

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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