2 lb. ground beef
2 (10 oz. ea. ) cans cream soup (chicken or mushroom)
1 large bag uncut bakery dinner rolls (6 to 12 inches long)
2 to 3 cups shredded cheddar cheese
dehydrated onion (optional)
aluminum foil

Preheat oven to 350°F.

Brown and drain meat, set aside.

Cut the dinner rolls in half short way, and pull out most of the bread with out compromising the shell. Put in a bowl and set aside.

Mix soups, cheese, meat, onion, and about 1/4 of the pulled out bread together. With a large spoon, carefully stuff the inside of the hollow rolls with the mixture. When all the rolls are stuffed, wrap them individually with aluminum foil and place them on one or more cooking sheets.

Place in oven at 350°F for about 20 minutes or until warmed throughout.

Unwrap and serve with your favorite sides, serves at least 8 to 10.

Submitted by: Brooklyn's Bridge