creamed peas and dried beef casserole

This special recipe is dedicated to my niece Kim ~
her curious spirit inspires me to explore beyond the obvious,
in search of greater meaning.
~      ~
creamed peas and dried beef casserole, plated up just for you

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.

i. ingredientslove chipped beef? strap your tastebuds in for this tasty ride!

1 can (16-17 oz.) | peas
water
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.

the casserole hot out of the oven7. Arrange the buns (two sets of three each tall) on top of the pea mixture.

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!

Buon appetito!

mom's original recipe for creamed peas and dried beef (a.k.a. "s.o.s.")

A photo of Mom’s original recipe

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One Comment on “creamed peas and dried beef casserole”

  1. Kimberly Kiker says:

    This was the sweetest idea for you to write this for me. You are the greatest, Uncle Patrick! Your creativity and inspiring acts of love continue to amaze me. Love you tons!


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