Argo cornstarch, baking powder, baking soda, barilla pasta, béchamel, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread, brown sugar, Campbell’s soups, casserole, Chipped Beef, Chiquita, Clabber Girl, College Inn, Cool Whip, Creamed Beef, crock pot, Daisy sour cream, dessert, Dole, domino sugar, Dried Beef, eat, Eggland's Best eggs, Flour, food, Gold Medal, Gold Medal flour, granulated sugar, Green Giant, Half and Half, Hershey, Hodgkin’s Mill, Hood, hormel, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, toast, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This recipe dates all the way back to WWII, but is still loved as much today, as it was back then. It’s also twice as tasty!
I remember when my parents would serve me this dish, and whether some think this is a plate on the “cheaper” side, I absolutely adored it. The salty tang of the beef, and the delectable creamy sauce mixed in, makes my mouth water even thinking about it. I still miss my parents and everything they did for me, but every time I taste this dish, it brings me right back!
The creamy sauce is similar in taste to a béchamel, and this recipe keeps quite well, as it calls for dried beef (also known as chipped beef). When it’s covered in the heavenly sauce, it makes for an irresistible dish, that even your great grandma can enjoy! Obviously, this recipe can be ready in a matter of minutes, and serves up as much beef as you can eat! I guarantee once you try this dish, you’ll be making it ever weeknight you need to prepare something quickly!
Recipe and photo courtesy of 12 Tomatoes