Cheesy Chipped Beef Bake

Cheesy Chipped Beef Bake
based on 1 reviews
This Looks YUMMY!
10 min.
45 min.
8 servings

This Cheesy Chipped Beef Bake gets extra flavor from Worcestershire sauce and ground black pepper. Ready in less than 1 hour, this is perfect for all occasions.


  • 2 packages STOUFFER'S Creamed Chipped Beef
  • 1/2 cup frozen peas
  • 3 tablespoons chopped onion
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 2 1/2 ounces sliced mushrooms with juice
  • 3/4 cup all-purpose baking mix
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/4 teaspoon onion powder
  • 1 cup 4 ounces cheddar cheese, shredded
Store Locator »
PREHEAT oven to 400°F.

COMBINE Creamed Chipped Beef, peas, mushrooms, onion, Worcestershire sauce and black pepper in medium bowl; place in 8-inch-square baking pan.

COMBINE baking mix, egg, milk, and onion powder in medium bowl; stir well until smooth. Gently spoon over beef mixture; top with cheese.

BAKE for 30 to 35 minutes or until knife inserted in topping comes out clean.

*Defrost Creamed Chipped Beef in microwave on 50% power for 5 to 6 minutes.

What did you think? Share Your Review »



Thank you for reviewing this recipe.


Love it!

I have been making this since I discovered it in 2002. Easy, delicious and a good dish to make in a snap when you forget to defrost something for dinner.

- BJ Stiner from Whitewater, CO

See More Reviews

Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 241
  • Calories from Fat: 133
  • Total Fat: 14.8g (23% of DV)
  • Saturated Fat: 7g (35% of DV)
  • Cholesterol: 70mg (23% of DV)
  • Sodium: 695mg (28% of DV)
  • Carbohydrates: 14.6g (5% of DV)
  • Dietary Fiber: .9g (4% of DV)
  • Sugars: 0g
  • Protein: 12.5g
  • Vitamin A: 6% of DV
  • Vitamin C: 4% of DV
  • Calcium: 33% of DV
  • Iron: 14% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

BYE BYE BYE is packing its bags
— yep, and its recipes — and
moving over to
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.