Chipped Beef Noodle Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1 quart)
- Individual Casseroles (1 cup, 4)
Ingredients
- 1 cup dry medium egg noodles
- 2 cups dried beef, cut up, (about 4 oz / 113 g)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon black pepper
- 1⅔ cups evaporated milk
- ¼ cup celery, diced
- 2 tablespoons green bell pepper, diced
- 2 hard boiled eggs, peeled, chopped, Shortcut
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook the egg noodles in a pot of salted boiling water to just tender, drain, rinse, drain. Add a few drops of cooking oil and toss the noodles, this will keep them from sticking together.
- While the noodles are cooking, place the dried beef in a strainer and run under hot water for a minute or two, drain well.
- Preheat your oven to 180° C (350° F), get out and grease a 1 quart casserole with butter OR grease 4 individual 1 cup casseroles.
- Melt the butter in a medium saucepan, when melted, whisk in the flour and pepper.
- Slowly whisk in the milk. Cook and stir until thickened.
- To the saucepan, add the rinsed beef, celery, bell pepper, eggs, and egg noodles. Mix together.
- Pour mixture into the 1 quart casserole OR divide evenly between 4 individual 1 cup casseroles.
- Mix together the breadcrumbs and melted butter, sprinkle on casserole(s).
- Bake the 1 quart casserole for 20-25 minutes OR bake the individual casseroles for 15 minutes.
- Serve with sides of your choice, enjoy.
Notes
For this I am going with High cost per serving based on the dried beef aka chipped beef, which I have not seen in any stores I go to but it may be available in high end/Western grocery stores.
Shortcut: Hard Boiled Chicken Eggs.
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