Hamburger Stuffed French Bread
- Ready In:
- 17mins
- Ingredients:
- 11
- Yields:
-
2 half size loafs
- Serves:
- 4-6
ingredients
- 1 loaf French bread
- 1 lb hamburger
- 1 can cheddar cheese soup
- 1 can tomatoes, chopped (I use Rotel)
- 1⁄2 cup celery, chopped (optional)
- 1 bell pepper, chopped
- 1⁄2 - 3⁄4 medium onion, chopped
- 1 -2 tablespoon Worcestershire sauce (or to taste)
- 6 -8 slices cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
directions
- Cut loaf of bread in half, lenghtwise and hollow it out, (save the crumbs).
- Brown hamburger and drain.
- Mix all ingredients except cheese slices in a LARGE frying pan.
- Simmer for 5 minutes.
- Stir in bread crumbs and fill shell with mixture.
- Cut cheese slices in half to make triangles and put on top.
- Bake for 5-8 minutes at 350 degrees to melt cheese.
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Reviews
-
This was quite tastey. I made some adjustments to the recipe (like removing the green peppers and celery, using 1 can of drained French Onion soup for the onions, and swicthing the cheddar out for colby) and I used Hunts diced tomatoes and sweet onions - my husband very much enjoyed it. Nice flavor - I needed to add more seasoning (Lawry's and extra salt and pepper) to give it a little more zip - but that's a tastebuds thing. :) Overall - I'd recommend this recipe - Easy and good. I used 2 mini french bread loaves (about 12" long each) much easier to manage than one long one - I strongly recommend you do the same.
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I just made this for dinner tonight and let me say YUM!!!! This recipe is a keeper. I made mine with the Rotel tomatoes. The kids and I thought it was great with the Rotel, just enough spice...which meant my husband was on fire! The heat did not keep him from eating it, though. He said it was still delicious even though he was guzzling water all through dinner. I sauteed the celery, onions and green peppers with the ground beef simply because my kids and husband prefer the vegetables to be very, very soft. We used Kraft Singles on the top because that is what I happened to have in the fridge. If you love spicier fare, you could use Southwest Pepperjack soup instead of cheddar soup, stick with the Rotel and top the loaf with pepperjack cheese. I think it would be an awesome bit of variety! Also, this would be a great meal to make ahead on a busy day. Just make the meat mixture earlier and stick in the fridge. Microwave the meat a couple minutes, fill the bread and boom, dinner in minutes! Thank you so very much for sharing!!!!!!
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RECIPE SUBMITTED BY
I am a Mother of 2 sons, my oldest is 23 and the youngest is 16. I am married to a my soul mate for the past 2 1/2 years. My pet peaves are people who lie.
My passions are my kids...and Grandaughters. I now have 3 of them ages 3-1/2, 6 months and 4 months.
I love being with my Husband and my biggest joy is spending time with my Grandaughters!