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    You are in: Home / Recipes / Aunt Betty's Creamy to Die for Beef Casserole Recipe
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    Aunt Betty's Creamy to Die for Beef Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    westtextazzy's Note:

    My aunt Betty makes this amazing casserole. Though hard boiled eggs and chipped beef are hardly haute cuisine, I think you'll agree after trying this one that the flavor is outstanding. You have to mix this up and refrigerate it overnight before baking it to fully enhance the flavors. Do not add any salt--the beef and the soup are salty enough. You may want to rinse the beef before adding it to the casserole as it is quite salty. Add a green salad and "presto" dinner is ready. Prep time is minimal but you need to mix this up the day before you want to bake it.

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    Units: US | Metric

    • 311.84 g cream of mushroom soup
    • 236.59 ml shredded cheddar cheese
    • 2 hard-boiled eggs, sliced
    • 236.59 ml milk
    • 44.37 ml finely chopped onions
    • 236.59 ml uncooked elbow macaroni
    • 113.39 g dried chipped beef, cut into bite size pieces (rinse the beef to the desired saltiness level, if preferred)


    1. 1
      Put soup in a 2 quart casserole dish.
    2. 2
      Stir until creamy.
    3. 3
      Gradually add milk, stirring well.
    4. 4
      Add cheese, macaroni, onion and beef; blend well.
    5. 5
      Fold in sliced eggs.
    6. 6
      Cover and store in the refrigerator at least 3 hours or overnight.
    7. 7
      Stir briefly and bake uncovered at 325°F for one hour.

    Ratings & Reviews:


    Nutritional Facts for Aunt Betty's Creamy to Die for Beef Casserole

    Serving Size: 1 (101 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 200.9
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 4.7 g
    Cholesterol 83.3 mg
    Sodium 766.0 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 0.4 g
    Sugars 1.5 g
    Protein 12.8 g

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