My husband says he doesn’t like dried beef. I grew up eating it as a gravy over rice or toast. To me it tastes good. To my husband it is awful. Which I find hilarious because one of his favorite football foods is a dip called Hot Virginia Dip. That’s right, it is made with dried beef.
So I made this dish on a night I knew my husband would not be around for dinner. He had a late meeting, so it was just my daughter and I.
The feel of the dish is very macaroni and cheese like. Noodles and sauce. But it also reminds me of the chipped beef gravy.
I would definitely omit the salt if i were to make this again. Dried beef is already very salty - it is salt cured. I wash my beef slices before using, but there is always a heavy salt flavor. Adding additional salt made the dish salty - a bit too salty.
The dish was surprisingly good. It made enough for about six servings, so we had leftovers. Oh, and my husband ate some when he got home from work. And took leftovers for lunch the next day. So you know it was good when the dried beef hater ate it twice!
DRIED BEEF CASSEROLE
¼ Cup Chopped Onion
¼ Cup Chopped Celery
¼ Pound Dried Beef, Shredded
¼ Cup Butter
4 Tablespoons Flour
2 Cups Milk
2 Cups Cooked Macaroni Noodles
½ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoons Minced Parsley
1/3 Cup Grated Cheddar Cheese
Cook onion, celery and dried beef in hot butter until onion is golden. Stir in flour and then gradually add milk and stir until slightly thickened. Add macaroni, seasonings and parsley. Pour into a greased 2 quart casserole dish. Sprinkle with cheese. Bake in a 350 degree oven for 15 minutes.
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