Melty goodness!
1 lb. ground beef
salt and pepper
1 can cream of chicken soup
1 1/2 c grated cheddar cheese
1 dozen potato rolls
butter, optional
Brown beef in skillet over medium/low heat. Salt and pepper. Stir in cream of chicken soup and 1/3 c water. Simmer 10 minutes. Stir in cheese. Remove from heat. Slice “tops” off rolls. Hollow out centers. Fill with meat mixture. Serve warm. Wrap leftovers in tin foil and warm in 350 oven for 15-20 minutes.
