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Chipped Beef Casserole

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“I found this on an old recipe card while doing some cleaning. I think it belonged to my great aunt Mildred. It said "At Mabel Grandy's luncheon in Eau Claire, on Saturday, July 27th." There was also a note on it: "I use a little more than a cup of the noodles as it thickens more if you do. I didn't put any onion in mine as I don't like them." Preparation time does not include time in refrigerator.”
1hr 5mins

Ingredients Nutrition

  • 1 (10 3/4 ounce) can mushroom soup
  • 1 cup cheddar cheese, diced
  • 1 tablespoon instant minced onion
  • 1 cup uncooked egg noodles
  • 14 lb dried beef, cut in bite-size pieces
  • 2 hardboiled egg, sliced
  • 1 cup milk


  1. In a buttered 1 1/2 quart casserole dish, stir soup to a creamy consistency.
  2. Add all other ingredients.
  3. Store, covered, in the refrigerator at least 3 to 4 hours-- overnight or all day.
  4. Bake, uncovered, at 350 degrees for 1 hour.

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