Every year, my mother-in-law and her sisters and sisters-in-law host a two day crafting/sewing/cooking event for all of their daughters and daughters-in-law. They've been hosting these for the last 10 years and they are always so fun to get together with family, visit, eat, craft, and sew.
My mother-in-law's family, whom I'm so privileged to call my own, is made up of some very incredible women with so many talents. I look up to each one of them and have learned so much from them.
Last year, many, many, many hours were put into making a family cookbook. I have been having so much fun going through the recipes and trying so many new things for my little family. We've definitely found many gems in that cookbook, which is not surprising to me at all, coming from such amazing women and mothers.
The recipe I'm sharing today comes from my husband's cousin's wife, Candria. She's such a wonderful mother and a really great friend. A note she added to this recipe says,"Kid and husband approved!"
Well, we had the same approval rate at our house. In fact, my kids went CRAZY over these rolls. This recipe makes about 2 dozen little sandwiches and it's a good thing too. The kids were requesting these for lunch and dinner until they were gone.
And a major bonus is that they're EASY! The only thing that took much time and effort was hollowing out the rolls and that's not a big deal at all.
Oh, and one more thing...I found a big bag of two dozen potato rolls on clearance in the bakery at our grocery store, so they were super cheap. And it was no problem that they were a little stale and dry. Adding the filling made them perfect!
So, thank you, Candria, for sharing this family-loved recipe!
Here's what you'll need:
2 lbs. ground beef
2 Tbsp. dried, chopped onion
2 cans cream of mushroom soup (I used 1 can cream of mushroom and 1 can cream of chicken)
1 1/2 C. grated cheddar cheese
5-6 large rolls or bread bowls (I used 22 dinner-sized potato rolls-the perfect size for little hands to handle)
Brown the hamburger with the onion. Add soup(s) and cheese and stir until combined.
Cut tops off of rolls and hollow them out. Fill each with meat mixture and place tops back on.
Wrap each in tin foul and place on a cookie sheet. Bake at 350 degrees for 20 minutes.
*Candria likes to use Asaigo Cheese rolls when she can find them. I liked using the stale potato rolls.*