Beef Stuffed Sandwich
A crowd pleaser. This has worked with ground turkey as well. There's the temptation to use it as a simple alternate for Thanksgiving dinner with turkey, potatoes, gravy, and maybe stuffing. Just be careful in cutting and how you slice it. For my family, we've rarely had leftover and they don't last when we do!
- 1 pound ground beef
- 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
- pinch Dash hot pepper sauce
- 1 loaf (1 pound) French bread
- 1 cup (4 ounces) shredded cheddar cheese
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 heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.