creamed peas and dried beef casserolePosted: June 25, 2011
Shortly after reclaiming Mom’s cookbook and sharing the good news with my brothers (Tim and Roger), Roger asked if I had found the “S.O.S.” recipe. Funny, I had forgotten about chipped beef until he mentioned it!
Roger said Dad would make S.O.S. for us kids when Mom (Betty) was in stenography class (she was studying to become a successful court reporter. And she became just that)!
While Mom’s recipe below calls for toasted hamburger buns, I also remember Dad topping mere pieces of white toast with the creamy mixture. Super simple S.O.S.
Roger sent me this passage from his daughter Kim which taught me a thing or two about the history of this time honored dish:
“After reading the history of chipped beef and its relation to the military, I can understand why your Dad probably enjoyed making it. For Army soldiers, chipped beef was a favorite meal and for him it probably carried a lot of meaningful memories. For you, I can understand why you wanted us all to sit down as a family when we were kids and try it. Although we literally were in tears because of how bad it tasted, I can understand now why it had meaning for you. :)
Love ~ Kim”
While Kim didn’t find the Stouffer’s version of chipped beef terrifically tasty, I have to admit that after eating mom’s casserole, I’ll be giving it another go soon. I was surprised how great it tasted without my usual *mandatory ingredients* of salt and pepper.
1 can (16-17 oz.) | peas
1 cup | evaporated milk
¼ cup | butter
2 tablespoons | chopped onion
¼ cup | flour
1/2 teaspoon | paprika
1 teaspoon | prepared mustard (we prefer Jack Daniel’s mustard)
3 hamburger buns | split and toasted (we prefer seeded buns)
1 jar (2-1/2 oz.) | shredded dried beef
1 cup | grated American cheese
ii. what to do
0. Preheat oven to 375°F.
1. Drain pea juice into a 2-cup measuring cup then add enough water to make 1 cup of liquid.
2. Stir-in evaporated milk; set aside (reserve).
3. Melt the butter, add onion and cook together until tender, but not brown.
4. Blend-in flour, paprika and mustard.
5. Add the pea reserve and cook, stirring constantly until mixture comes to a boil and thickens.
6. To half of sauce add peas; spoon into a 10 x 6 inch baking dish.
8. Add beef to remaining sauce and spoon on top of buns.
9. Sprinkle with cheese. If your local store doesn’t offer American cheese, you can substitute a mild cheese, like Colby.
10. Bake at 375°F for 15-20 minutes.
Makes six 1970s portions, or two 2011 portions! Yeah!