2 slices bacon
1/2 cup sliced celery
1 tablespoon butter
1 cup finely diced onion
1 (8 ounce) can tomato juice concentrate
2 tablespoons grated Parmesan cheese
1 teaspoon finely chopped fresh parsley
1 teaspoon minced garlic
4 cups beef sandwiches
1 1/2 cups diced small mushrooms
1 pound pimento cheese, shredded
2 tablespoons Worcestershire sauce
1 tablespoon melted butter
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/8 teaspoon Italian seasoning
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon grease. Add celery and onion, and cook 2 minutes. Stir in tomato juice concentrate, salt, garlic and butter. Cook, stirring, until mixture thickens. Add bacon and vegetables, stirring well. Transfer liquid from skillet to a medium bowl.
Return skillet to heat. Add celery mixture, tomatoes and mushrooms; cook 4 minutes, stirring over medium heat. Return skillet to heat, and add bread cubes and cheese. Cook 10 minutes, stirring constantly. Drain grease from skillet.
Mix together peas and vegetable mixture with meat seasoning. Add Worcestershire sauce and melted butter; mix thoroughly.
Transfer mixture into warmed skillet. Season with Italian seasoning. Stir and return skillet to heat. Cook 5 minutes, stirring constantly.
Bake in preheated oven for 25 minutes, sandwiching each side of sandwich in the top of the pan.
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