"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chipped Beef Casserole Recipe

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This recipe for Chipped Beef Casserole, by , is from The Snyder/Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eva Taft Snyder
Added: Thursday, September 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can mushroom soup
1 cup milk
1 cup (1/4 lb.) cheddar cheese
3 Tbsp. chopped onion
1 cup uncooked elbow macaroni
1/4 lb. chipped beef, cut into bite sized pieces
2 hard boiled eggs, sliced

Directions:
Directions:
Combined all ingredients and put in a buttered 1 1/2 qt. casserole dish. Put in refrigerator for 5-6 hours or overnight. Bake 1 hour at 325-350.

Personal Notes:
Personal Notes:
Can add 1/2 can celery soup and a little diced green pepper to give a little zip.

 

 

 

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