Dried Beef Cassarole

This is pure retro comfort food, the kind of casserole that showed up at every church potluck and family reunion in the ‘60s and ‘70s. Chopped dried beef, cream of mushroom soup, sour cream, and onion get stirred together with cooked elbow macaroni, then baked under a blanket of grated cheddar until bubbly and golden.

Dried beef (sometimes called chipped beef) brings an intensely salty, smoky flavor that stands up to the rich, creamy base. A little goes a long way. Three ounces might not look like much, but once it’s chopped and distributed through the casserole, it seasons the whole dish.

The sour cream mixed with the mushroom soup creates a tangier, more complex sauce than soup alone. It bakes into something thick and clingy that coats every noodle.

Pro Tips

• Taste the dried beef before adding it. If it’s very salty, soak the pieces in warm water for 10 minutes and pat dry. This prevents the whole casserole from being too salty.
• Cook the macaroni just short of al dente. It continues cooking in the oven for nearly an hour and will turn mushy if fully cooked beforehand.
• Cover tightly with foil for the full bake time. Only remove the foil in the last 10 minutes if you want a browned cheese top.
• Let it rest 5 minutes after coming out of the oven so the sauce thickens and the portions hold together when served.

Variations

• Add a cup of frozen peas stirred in before baking for color and a pop of sweetness.
• Swap cream of mushroom for cream of celery soup for a slightly different flavor base.
• Top with crushed butter crackers mixed with melted butter for a crunchy crust.