1 pound lean ground beef
4 1/2 cups sliced mushrooms
1 cup diced onion
1 cup diced celery
1 (6 ounce) can tomato paste
6 slices Swiss cheese, cubed
1 (15 ounce) can whole kernel corn
1/2 cup beef broth
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix meat, mushrooms and onion with the tomato paste.
Set aside.
Fry the skillet in 3 1/2 inches of water over low heat until slightly brown. Drain, leaving brown meat and liquid in skillet.
Slice bread slices into 1/2 inch thick slices. Place slices in skillet with mushrooms and onion; cook over high heat for 3 minutes. Remove bread from skillet and drain.
Arrange mushrooms and onion slices on a medium baking sheet. Spread tomato paste around slices in skillet, so that all slices are coated. Top with beef broth.
Bake at 400 degrees F (200 degrees C) for 40 minutes. Remove meat from skillet and cool completely.