Adapted from a recipe in the Casserole Cook Book, page 17.
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.
Melt the butter in a large non stick pan, when hot, cook the dried beef until crisp and frizzled.
Stir flour into the pan and season with black pepper as desired.
Slowly stir in the milk. , cook and stir until smooth and thickened.
Stir in mushrooms and pimento.
Pour into a 7x11 inch baking pan, and place in the oven, then preheat the oven to 190° C (375° F), this will keep the casserole hot while you make the topping.
Separate the eggs, whites go in a large mixing bowl, yolks go in a small mixing bowl.
Use an electric mixer and beat the whites along with the salt until stiff peaks form.
Beat the yolks until they are thickened and lemon colored.
Fold the yolks into the whites, then fold in the cheese.
Pour over the casserole.
Bake for 15-20 minutes or until golden brown.
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.