Creamed Chip Beef Casserole Recipes

CREAMED CHIPPED BEEF & TOAST

Steps:

• Melt butter in a cast-iron skillet over medium heat until bubbling. Stir in flour, and then add whole milk, whisking until flour is completely incorporated. Stir constantly until the sauce has thickened.
• Add pepper and strips of dried beef to sauce mixture, stirring until pepper is incorporated and beef is evenly coated. Spoon over Texas toast or biscuit halves; serve warm and top with additional ground pepper, if desired.

CREAMED CHIPPED BEEF ON TOAST

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

GRANDMA'S DRIED BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish.
• Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips.
• Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.

CHIPPED BEEF CASSEROLE

Steps:

• Chop beef and cover with boiling water.
• Let stand 5 min and drain.
• Mix together all ingredients EXCEPT Eggs.
• Add eggs and stir gently.
• Turn into 1 1/2 qt greased casserole dish.
• Cover and store in refrigerator overnight
• Bake uncovered at 350 for one hour.

CREAMED CHIPPED BEEF CASSEROLE

Steps:

• Preheat oven to 350°F.
• Spray an 8-by-8 inch baking dish with butter-flavored spray.
• In a large skillet sprayed with butter-flavored spray, saute dried beef and onion for 5 minutes.
• In a covered jar, combine skim milk and flour. Shake well to blend. Add milk mixture to beef mixture. Mix well to combine.
• Stir in cream cheese. Continue cooking for 5 minutes or until mixture starts to thicken. Stir in mushrooms, cheddar cheese, and parsley flakes. Add noodles and peas. Mix well to combine. Pour mixture into prepared baking dish.
• Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes.

CREAMED CHIPPED BEEF

Steps:

• Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes.
• Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms "weep," or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper.
• Preheat the oven to 425 degrees F.
• Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes.
• Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.

CREAMY BEEF CASSEROLE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add noodles, corn, soups, sour cream, pimientos, salt and pepper; mix well. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 30 minutes or until heated through.

CREAMED CHIPPED BEEF

Steps:

• Melt butter in a medium saucepan. Blend in flour, salt and pepper. Stir in milk. cook over medium heat until mixture boils and thickens, stirring constantly. Reduce the heat.
• Tear beef into shreds and add to cream sauce. Heat through.
• Serve over toast.

CHICKEN CASSEROLE WITH CHIPPED BEEF

Steps:

• Preheat oven to 325*.
• Put shredded beef in bottom of greased 9x12 pan or carrerole (glass).
• Wrap a slice of bacon around each half chicken breast.
• Place breasts on top of beef. Sprinkle with pepper.
• Blend the soup with sour cream. Pour over each breast. Bake for 2 hours.