Chipped Beef and Cheese

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons finely minced onion
  • 1 garlic clove, finely minced
  • 2 tablespoons butter
  • 4 ounces fine noodles, cooked and drained
  • 1 cup pitted ripe olives, cut into wedges
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1 cup chipped beef, shredded
  • Freshly ground black pepper
  • ½ cup buttered soft fresh bread crumbs


    1. Preheat oven to moderate (350°F.).

    2. Sauté the onion and garlic in the butter. Combine the onion mixture with all the remaining ingredients except the bread crumbs.

    3. Turn into a greased one-and-one-half-quart casserole. Sprinkle with the bread crumbs and bake for twenty to twenty-five minutes, or until hot, bubbly and lightly browned.