Dried Beef Casserole

One of the most popular uses of dried beef has to be “Shit on a Shingle,” which is a milk gravy, loaded with chopped up pieces of dried beef, served over buttered toast. Truly, it’s wonderful. Not for those who are not interested in something salty!

This casserole would be a nice treat for something different. Certainly not something that you should be eating every day, or even once a week. But as an occasional switch from the ordinary, this would be yummy. You can of course substitute some of the ingredients to make it a bit healthier. I leave that to your discretion.



1 can 10 1/2 oz. cream of mushroom soup
1 1/4 cup milk
1 cup finely shredded sharp or extra sharp cheddar cheese
1 scant cup uncooked elbow macaroni
3 tbsp. finely chopped onion
4 oz. dried beef, chopped
2 hard boiled eggs, sliced

Place soup in pan. Over low heat, stir and add the remaining ingredients except for the eggs. Gently stir in the eggs, and then turn into a buttered 1 1/2 quart casserole dish. Store covered in the refrigerator at least 3 or 4 hours, or overnight is best. Bake uncoverede at 350F for 1 hour. Add buttered bread crumbs to the top and bake an additional 15 minutes, or until the bread crumbs are brown.


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