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Broiled Beef N Mushroom Bread

 Broiled Beef N Mushroom Bread
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
8 ServingsPrep: 25 min. Bake: 10 min.


  • 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


  • 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.

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Broiled Beef N Mushroom Bread (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.