Wednesday, February 13, 2013

Beef and Mushroom Melts


         I know of women who feel like they have failed their families if they don't produce a 3 course meal everynight for dinner. I'm happy to say that I sleep well at night fully knowing I don't serve my family a 3 course meal everynight..we've had sandwiches more times than I can say and I may have eaten cereal for dinner at some point aswell. I just don't think in this day and age that you need to be worrying about the food that is placed on your dinner table. I really really don't.

So I'm sharing a recipe with you that takes less than an hour ( more like 40 mins or so), can be changed up any which way you'd like, and everyone will love it. The melts make great lunches and serve it with salad and call it dinner. If you don't have alot of time then use the canned mushrooms that are listed in the recipe. If you have slightly more time, then use fresh and cook them along side the ground beef. Toss in some peppers,more onions,use ground chicken or turkey,use left over cooked chicken with maybe some bbq sauce,make a veggie version if you aren't into meat,pick the cheese you want to's really a mix and match meal.

Beef and Mushroom Melts

1 lb Extra-Lean Ground Beef
2 TBS Finely Chopped Onion..I use more
2 tsp. Worcestershire Sauce
1 can (4 oz) Mushroom pieces and stems,drained
1 cup (4 oz) Shredded Swiss Cheese or cheese of choice
1 loaf ( 14 oz,16 inches long) French style Bread,split lengthwise
1/2 cup additional cheese to be put on the top;optional

Preheat oven to 450 or 230 celcius. Line a 15x10 inch pan with foil.

 In a large nonstick frying pan, cook ground beef and onion over medium-high heat,stirring frequently, until beef is thoroughly cooked;drain if needed. Turn the heat off and stir in the worcestershire,mushrooms and 1 cup of the cheese.

Spoon beef mixture evenly onto baguette havles,spreading mixtire all the way to the edges. Cut each half into 3 sections. Place sandwiches in prepared pan;cover the bread lightly with additional foil.

Bake 15 minutes. Remove cover;top with additional 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted.

Yield: 6 servings
Source: Betty Crocker