Recipe by Helen Dollaghan from the Oct. 9, 1977, edition of The Denver Post. If you can’t find Vienna bread, use a French baguette. Preheat the oven to 300 degrees. Makes 4-6 servings (easily doubled).
Ingredients
1 pound ground beef
1 medium onion, chopped (optional)
1 can tomato soup (about 10 3/4ounces) 1 soup can water
5 medium bay leaves
2 tablespoons grated parmesan cheese
1 teaspoon parsley flakes
1 teaspoon seasoning salt
Pepper to taste
1/2 loaf Vienna bread, cut lengthwise
Pasteurized process cheese slices
Directions
Crumble beef into heated skillet. Cook over moderate heat until done. Add onion during last few minutes of cooking time. Drain off grease. Add tomato soup, water, parmesan cheese, bay leaves, parsley, salt and pepper. Cook, uncovered, over moderate heat 1 1/2 hours or longer until liquid is reduced and mixture thickens. Remove bay leaves. Scoop out center of bread, leaving about one inch of bread around edges and bottom. Don’t remove too much bread or it will become soggy. Spoon filling into scooped-out center. Arrange desired amount of cheese slices on top. Place bread in foil-lined, shallow pan. Bake in oven preheated to 300 degrees until cheese melts and mixture is heated through. Cut in fairly thick slices.
* Each week, we uncover a favorite from The Denver Post vault — this week, ground beef Vienna boat. Serve with salad.
