Saturday, September 17, 2011

Dinner on a Bread Slice

With fall advancing, here's an easy one with great results and it comes right out of Mom's 1960's kitchen.

Dinner on a Bread Slice
  • One wide loaf French Bread (usually sold in the market bakery, no skinny baguettes) one or two days old cut horizontally
  • 2 pounds ground beef 
  • 1 egg
  • 1 package Lipton Onion Soup Mix
  • 2 cups shredded sharp cheddar cheese
Set your conventional oven to 350 degrees.
Cut the bread horizontally and place them on aluminum foil wide enough to completely cover them for cooking. (We never seem to have the wide aluminum foil, so I cut two lengths for each half and fold it together to produce a big enough piece.) Set aside.

In a large bowl, mix the ground beef, egg and soup mix.

Top the bread with equal parts of the beef mixture.
Sprinkle with equal parts cheese.

Cover with foil.

Place both on a cookie sheet and bake at 350 for 45-50 minutes.

My mom always froze the second cooked loaf for reheating later. You can also freeze the second loaf before cooking, but please allow defrosting time before you bake it if you choose this route.

It's rather perfect for Sunday supper with soup too.

Try it. And tell us what you think!



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