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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
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    8 servings


  • 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.
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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