Pizzawiches
2 pounds ground beef 1 cup (4 ounces) shredded
1 medium onion, chopped cheddar cheese
2 cans (10-3/4 ounces each) con- 1 cup shredded part-skim densed tomato soup, undiluted mozzarella cheese
1 teaspoon dried oregano 1 teaspoon chili powder 12 hamburger buns, split 1/2 teaspoon garlic salt 3-4 tablespoons butter,
melted.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, oregano, chili powder and garlic salt. Bring to a boil. Remove from the heat; stir in cheeses. Place about 1/3 cup meat mixture on each bun. Brush tops of buns with butter.
Place on ungreased baking sheet. Bake at 375º for 7-9 minutes or until cheese is melted. Or wrap sandwiches in foil and freeze for up to 3 months.
To use frozen sandwiches: Place foil-wrapped buns on an ungreased baking sheet. Bake at 375º for 35-40 minutes or until heated through.
