Armour Dried Beef Casserole Recipe Recipe For Hand

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.

DRIED BEEF CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• Combine soup, milk and sour cream in a large bowl. Cut beef into fourths. Combine beef, olives and onion with soup mixture. Stir in pasta. Pour into 9x13 inch glass baking dish. Top with shredded cheese.
• Bake in preheated oven for one hour, until cheese is golden brown.

DRIED BEEF AND NOODLE CASSEROLE

Steps:

• Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain.
• Stir in onion, noodles, soup, milk, water and parsley flakes.
• Cover and microwave 10 minutes; stir.
• Cover and microwave until noodles are tender, 5 to 6 minutes.
• Stir in cheese.
• Cover and microwave until melted, 2 to 3 minutes.
• Let stand 5 minutes before serving.

DRIED BEEF CASSEROLE

Steps:

• Combine all ingredients and pour into a greased casserole.
• Refrigerate, covered, overnight.
• Bake at 350 degrees F for 1 hour, then serve and enjoy.

CHICKEN, BACON, AND DRIED BEEF CASSEROLE

Steps:

• Gather the ingredients and heat the oven to 300 F/150 C/Gas 2.
• Wrap 1 strip of bacon around a chicken breast half. Repeat with the remaining halves.
• Line a large, lightly buttered casserole or baking dish with the dried beef.
• Place the 8 chicken breast halves on the chipped beef in the casserole dish.
• In a bowl, stir together the sour cream and soup until well blended; pour over the chicken.
• Sprinkle lightly with freshly ground black pepper.
• Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.
• Serve and enjoy.

CREAMED CHIPPED BEEF ON TOAST

Steps:

• Melt butter in a saucepan over medium-high heat. Once melted, add flour and stir to mix a roux.
• Slowly whisk milk into roux mixture. Slice the beef into squares if not already done so. Add salt, pepper, and beef to the pot. Bring to a simmer for 2-3 minutes and then remove from heat to allow gravy to thicken.
• Toast bread and serve the gravy over top in an open sandwich style.

DRIED BEEF AND NOODLE CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Melt the butter in a skillet or sauté pan over medium heat.
• Cook mushrooms in the butter for about 5 minutes, or until tender.
• Blend the flour into the mushrooms and butter and continue cooking for 2 minutes. Gradually add milk and cook, stirring constantly, until thickened.
• Add cheese; stir until cheese is melted, then add pimientos, dried beef and the cooked and drained noodles. Add salt and pepper to taste.
• Transfer the noodle mixture to a lightly buttered baking pan or casserole; sprinkle with fine breadcrumbs.
• Bake in ​the preheated oven for 30 minutes.
• Serve and enjoy.

DRIED BEEF & MACARONI CASSEROLE

Steps:

• 1. Combine all ingredients and pour into a greased 8x8 baking dish.
• 2. Cover with plastic wrap and place in refrigerator over night.
• 3. Bake at 350 degrees for 40-45 minutes.