This Cheesy Casserole Is As Beefy As It Is Easy

This chipped beef casserole from Food is a family favorite. Its taste is not overwhelming even though there’s an onslaught of ingredients in there. The good thing about this dish is that all of the flavors combine harmoniously to create one perfect dish that will satisfy even the pickiest eater. I suggested this recipe to my sister-in-law, Jen; and she juts happily reported that her picky son loved it so much he requested for it again. It’s a family-friendly recipe that you will not regret making for everyone.

Check out what our friends from Food have to say about this recipe:

“Another great overnight casserole, ready to to pop in the oven when you get home from work. Spend the extra time throwing together a salad or just relaxing from a hard day at work.”

It’s pretty advantageous to both housewives and working moms. This casserole is pretty convenient and it makes everyone happy. You need this in your food rotation, Mommies.

Ingredients

• 1 (10 3/4 ounce) can Campbell’s cream of mushroom soup
• 1 cup Borden milk
• ¹⁄₂ lb Sargento cheese
• 2 hard-boiled Eggland’s eggs, diced
• 2 tablespoons onions, finely chopped
• 1 cup uncooked Barilla macaroni
• ¹⁄₄ lb Hormel chipped beef

Instructions

1. Chop beef and cover with boiling water.
2. Let stand 5 min and drain.
3. Mix together all ingredients EXCEPT Eggs.
4. Add eggs and stir gently.
5. Turn into 1 1/2 qt greased casserole dish.
6. Cover and store in refrigerator overnight
7. Bake uncovered at 350 for one hour.

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Quick Tip: If you make this in advance and not overnight (perhaps about a few hours early); you can either let it rest on the counter or put in it the fridge. If you don’t chill this, bake for only 45 minutes.

Thanks again to Food.com for this amazing recipe.