Dried Beef & Noodles

Snipped dried beef, egg noodles, and green peas folded into a homemade white sauce with sharp cheddar, then slow-cooked for hours until everything melds into a creamy, savory casserole. This is pure old-school comfort food that practically makes itself.

The white sauce starts on the stovetop. Butter and flour form a roux, then evaporated milk goes in gradually, thickening into a rich, smooth base. Evaporated milk holds up to the long cook time without breaking the way regular milk would, so the sauce stays creamy instead of curdling.

Cook the noodles just to barely tender before combining. They’ll absorb more liquid and soften further during the 6 to 10 hours in the slow cooker, so starting them al dente prevents mush.

Kitchen Tips

• Snip the dried beef into small pieces with kitchen scissors. It’s easier than trying to chop it with a knife, and the pieces distribute more evenly.
• Toss the cooked noodles with a little oil before mixing. This keeps them from clumping into a solid mass in the crock pot.
• Grease the slow cooker insert well. The cheese and cream sauce bake onto the sides and can be tough to clean otherwise.
• Reserve a handful of grated cheese to sprinkle on top before cooking. It melts into a golden layer on the surface.

Variations

• Add diced pimientos or roasted red peppers for color and a mild sweetness.
• Swap green peas for frozen mixed vegetables.
• Stir in a teaspoon of Dijon mustard to the white sauce for a sharper, more complex flavor.