3 oz. Knauss Dried Beef
2 1/2 pounds boneless chicken breast
8oz Shredded Mozzarella Cheese
16 oz Rotini Style Noodles
20 oz. Prepared Alfredo Sauce
2 Cups of Chopped Frozen Spinach
1/4 cup of Italian Breadcrumbs
Salt (to taste)
Pepper (to taste)
1 tbsp olive oil
Preheat oven to 350 F.
Set aside a 9×12 casserole dish (ungreased)
Cut chicken breast into 1 inch cubes (brown in pan with olive oil, salt and pepper)
In a separate pot, boil noodles to a firm texture, when ready drain and set aside
Cut up 3 oz of dried beef into small squares, set aside
Pour 1/4 prepared alfredo sauce into bottom of casserole dish
Add noodles and cooked chicken to casserole dish
Boil chopped spinach and strain and a half to the chicken and noodle mixture
Add 4 oz of Mozzarella and stir in until melted
Stir in half of the dried beef
Top with remaining spinach, mozzarella and dried beef.
Sprinkle top with breadcrumbs an drizzle remaining alfredo sauce on top.
Bake for 10 mins, then broil on high for 5 mins.
Dried Beef Canape with Cream Cheese and Cucumber Recipe
Serves/Makes: 12 canapes
3 oz dried beef (left at room temperature for a little so it is more pliable), cut lengthwise into strips
6 slices of melba style rye bread
2 ounces cream cheese
1/2 teaspoon horseradish sauce
Cut off the edges from the bread and cut each slice into 6 square pieces.
Cut cucumber lengthwise into slices about 1/4-inch thick ( leave some of the greens on the edges for presentation).
Then cut cucumber slices into square pieces the same size as your bread.
Mix cream cheese with horseradish sauce to taste.
Spread 1 tablespoon of cream cheese on each slice of bread.
Place a crumbled piece of dried beef on top of the cream cheese / horseradish spread.
Then place 1 cucumber slice, top with dried beef garnish with small piece of parsley.
Add freshly cracked pepper on top of slice.
Repeat with the remaining ingredients.
Arrange the Dried Beef Canapes with Cream Cheese and Cucumber on a fancy serving plate and serve.
Dried Beef Dip
yield: 16 SERVINGS
prep time: 5 MINUTES
total time: 2 HOURS, 5 MINUTES
2 8-ounce containers whipped-style cream cheese, room temperature
1 3 oz package of Knauss dried beef, chopped
4 green onions, sliced
1/4 cup sour cream, optional (see note below)
In a medium bowl with an electric mixer, beat cream cheese until smooth. Mix in dried beef and green onions until fully incorporated.
Cover and chill for at least two hours or overnight.
Serve with fresh veggies, toasted baguette or crackers.
If you want the consistency of the dip to be a bit thinner, you can add about 1/4 cup sour cream.
- 1 pound sliced bacon, diced
- 2 packages (4 ounces each) sliced dried beef, cut into thin strips
- 1 can (4-1/2 ounces) sliced mushrooms
- 1/2 cup all-purpose flour
- 1/8 teaspoon pepper
- 4 cups milk
- 16 large eggs
- 1 cup evaporated milk
- 1/4 teaspoon salt
- 1/4 cup butter, cubed
- Chopped fresh parsley, optional
- In a large skillet, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 1/4 cup drippings. In the same skillet, add the beef, mushrooms, flour and pepper to the drippings; cook until thoroughly combined. Gradually add milk; cook and stir until thickened. Stir in bacon; set aside.
- In a large bowl, whisk eggs, evaporated milk and salt. In another large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
- Place half of the eggs in a greased 13×9-in. baking dish; pour half the sauce over the eggs. Repeat layers. Cover and bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 12-16 servings.
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
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.
7. 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.
Recipe Courtesy of https://bettyscooknook.wordpress.com/2011/06/25/creamed-peas-and-dried-beef/
Dried Beef and Chive Dip
1 (16 ounce) container sour cream and chive dip
1 (16 ounce) container sour cream
2 (8 ounce) packages cream cheese, softened
1/4 cup chopped green onion, or more to taste
1 (2 ounce) package dried beef, cut into squares
1 (8 ounce) package shredded mild Cheddar cheese
Mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
Fold the green onion, dried beef, and Cheddar cheese into the cream cheese mixture.
Cover dip with plastic wrap and refrigerate until set, at least 1 hour.
WHO DOESN’T LOVE A GYRO DRENCHED IN TZHAKI SAUCE? I’VE CREATED A SIMPLE, YET AUTHENTIC TASTING, GREEK GYRO DIP USING KNAUSS DRIED BEEF!
When I say dried beef, what is the first thing thing that comes to mind? I bet most of you think of Creamed Chipped Beef. Rightfully so, it’s an all American comfort food. Drench that gravy goodness all over fried potatoes and toast and it’s home cooking breakfast heaven.
Let’s forget about Creamed Chipped Beef and talk some more about dried beef. Dried Beef is a slow cured, lean beef which is mildly salty, yet beefy and smoky. These 100% beef slices from Knauss Foods are gluten free, contain no MSG, and are 98% fat free. Loaded with flavor and ready to go. I love the convenience of a quality ingredient that involves no kind of prep work. Pull a pack or two out of your fridge and get creative at meal time! After tasting it straight from the pack, I realized it could be added to a variety of snacks, dips, appetizers and foods.
Still not sure if you’re familiar with dried beef? You’ll find it in your grocers refrigerated section with luncheon meats, hot dogs or maybe even breakfast potatoes.
Let’s talk about snacks. Between the holidays and football we are all doing a lot of entertaining and visiting. Snacks are a definite – dips are a must. Really though, dips are becoming more & more predictable. I enjoy the classics as much as everyone else – but there’s only so much Buffalo Chicken Dip or Spinach Artichoke Dip I can handle. I decided it was time to take my dip game to the next level.
Often my inspiration for creating a recipe is attempting to duplicate or even simplify a dish I love. The instant I nibbled on a piece of dried beef one thought popped straight into my head. Gyros. I absolutely love a gyro. I’ve never attempted to make them at home because I don’t have the set up to make shaved lamb. Knauss Dried Beef made the perfect substitute for the shaved lamb!
The most work you’ll do when making this dip is fussing with the cucumbers. I’m all for keeping things as simple as possible, but cucumbers tossed in this dip “as is” will result in a watery mess of a dip. No one wants that. Seriously – I drained almost 1/4 cup liquid from the cucumbers. To solve the cucumber dilemma, you’ll just salt and drain them. No real work is involved here, just an hour of resting time. After that, stir everything together. Done.
As in any cold dip, the dip is better after sitting for a few hours allowing the flavors to blend. Of course I couldn’t wait to try it. My pitas weren’t ready but I dove right into that dip with a soft flour tortilla. It was the Greek gyro goodness I was after
I served this dip with fresh pita slices, tomatoes and lettuce. No one bothered with the tomatoes or lettuce, instead the dip and the pita disappeared. Quickly. Everyone loved it – they all said it was like eating a mini gyro. Perfect – that’s exactly what I was going for!
I’m so excited about how delicious and easy to make this Greek Gyro Dip is! If you like gyros, this dip is a must try! If you’re tired of serving the same old snacks and dips to your guests – then this is an exciting new dip to make. There is so much more you can do with dried beef than just Cream Chipped Beef!
Thanks so much for stopping by!
- 2 medium sized cucumbers
- kosher salt
- 2 cups plain Greek yogurt (I used a 17.6 oz container)
- 2 package of Knauss dried beef (3 oz. packages)
- 2 cloves garlic, minced
- 1 tablespoon finely chopped fresh dill
- 2 tablespoon lemon juice
- fresh pepper to taste
- sliced pitas, flatbread or naan (for dipping)
- Peel, seed and dice cucumbers. (To seed cucumbers – cut in half lengthwise and use spoon to scoop out seeds)
- Sprinkle a generous amount of salt over cucumbers and toss.
- Let cucumbers drain for 1-2 hours in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out liquid. Before using, wrap cucumbers in paper towels and squeeze out any excess liquid.
- In a bowl, combine cucumbers, Greek yogurt, dried beef, garlic, dill and lemon juice. Stir.
- Add a crack or two of fresh pepper.
- Dip can be served immediately, but is best after refrigerating for an hour or two to allow flavors to blend. Serve with fresh pita slices, flatbread or naan.
- Dip can be stored for a day or two in the fridge. If liquid starts to form (from those stubborn cucumbers), blot up with a paper towel & stir dip.
Want to make your own pitas? Good for you! It’s pretty simple and will save you quite a few bucks! I don’t have my recipe posted quite yet – but I found a recipe super similar to mine. Visit Half Baked Harvest for their fabulous pita recipe!