pounds ground beef cup diced onion teaspoons minced garlic ounce can petite diced tomatoes tablespoons dill pickle relish cup cooked diced bacon ounce can cream of mushroom soup tablespoon milk teaspoons Worcestershire sauce cups shredded cheddar cheese, divided loaf French bread
Preheat the oven to 350 degrees. Brown the burger and the onion in a large skillet over medium heat until the burger is no longer pink and the onion is soft. Drain the grease from the skillet.
Add the minced garlic and sauté for 30 seconds. Stir in the tomatoes, pickle relish and bacon.
Combine the cream of mushroom soup, milk and Worcestershire sauce. Add the soup mixture and one cup of the shredded cheddar cheese to the ground beef and stir until the beef is well coated with the soup and the cheese is melted.
Remove the top third of the French bread. Gently scoop out the inside of the loaf, leaving a 1/2-inch border. Set the removed bread aside and save for another use.
Fill the hollowed out bread with the cheeseburger mixture. Top with the remaining 1/2 cup of cheese.
Bake for 15-20 minutes until the bread is toasted and the cheese is melted.
Cut the stuffed French bread into slices and serve hot.
440 kcal per serving
16 g per serving
41 g per serving