My momma used to make these for us when we lived in Phoenix. I LOVED it when I saw her hollowing out rolls, because I knew what we were having for supper. In fact, I SPECIFICALLY recall that for my kindergarten birthday, this is what I chose for family supper that night. (I also remember that I got 2 SUPER cool pair of leather high tops that night, in both black AND pink! Oh, I was in 1980’s heaven!)
These Beef & Cheese Buns were as good as I remembered; think lasagna filling inside a French bread roll!
- 1 pound Ground Beef, With Salt And Pepper
- 15 ounces, fluid Tomato Sauce
- ½ packages Dry French Onion Soup
- ½ teaspoons Basil
- ½ teaspoons Oregano
- 1 cup Cottage Cheese
- ¼ cups Parmesan Cheese
- ½ Tablespoons Italian Seasoning
- 8 whole French Bread Rolls, Hollowed Out
Cook and season meat. Drain Add sauce, dry soup packet, basil and oregano. Simmer for 5 minutes, uncovered. In a separate bowl, mix Parmesan cheese, cottage cheese and Italian seasoning. Cut a thick slice off the top of each French Bread Roll, saving “lid”. Carefully pull out extra bread, leaving 1/4 inch walls.
Divide half the meat between rolls, divide cheese mix and top with remaining half of the meat mixture. Top with roll “lids” and wrap individual buns in foil. Bake at 400* for 20-25 minutes. Dig in!
I’ve never tried it, but my recipe says it can be frozen. Just heat for 60 minutes to thaw and cook. You may need to remove the foil for the last few minutes of bake time to pull moisture from the bread though.
Enjoy this unique and savory supper with a side salad.
Update 2021: We have teenagers now and are making this recipe with 1 pound hamburger & 1 pound sausage and doubling all ingredients. I am buying 18 pack of mini hoagie buns from the Sam’s club bakery section and it works out just right. I’ve also added a sprinkling of shredded mozzarella before closing each bun “lid”. YUM!
We baked at 350* for 20 minutes or until center is warm, without foiling individual buns. Worked out great! I highly suggest these changes!