Simple, affordable, and delicious. All of my male friends love this layered casserole.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 pound ground beef
- 2 cubes chicken bouillon, crumbled
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ½ cup all-purpose flour
- 1 ½ cups low-fat milk
Instructions
- Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
- Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 13 g |
| Sodium | 702 mg |
| Sugars | 0 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you Mr. Obrien ! I have been trying to get this favorite of mine right for a long, long time . Very pleased.
Used 85% ground beef Added 1tbs Worcestershire After removing most of grease with paper towel I added 1bs of butter Increased onion powder to 1/2tsp and loosened it up with about a cup of water Delicious! Next batch I’ll add a splash of dry sherry
Just Used Salted Butter Instead Of Chicken Cubes And Loved Every Bite❤️
To salty could not eat.
My mom always made this when I was young and I could never match it. This was the closest ever. Thank you
I thought spice wise it was great. However when I doubled the recipe, I felt that doubling the flour was too much, made it way to thick even with more milk. I would keep the flour the same and add a tad more milk!
I have made this recipe so many times. I’ve done it exactly how it’s written, And I’ve also tweeked it a bit. I cook some bell pepper and onion with garlic first, set that aside.. and then cook this yummy stuff.. and add the veggies AFTER the meat has cooked. my daughter always asks for this!!
This recipe is perfect, just like the Navy cooks in the galley made it during my career. I like to ratchet up the heat, so I’ll put a 1/4 tsp of ground cayenne in mine, or similar chili flakes. Habanero chili powder, if you are serious about it. I make a big batch and then freeze it in portions and vacuum pack it for hiking trips. Makes a fast, nutritious protein that can be eaten cold or hot on the fly and keeps well.
Love this recipe version! Added diced bell pepper, Vidalia sweet onion, Serrano pepper, and Tony’s, plus 1/4 cup milk more. So yummy!
My husband and I loved it! The one thing I did differently is added the milk first and then added a tablespoon of flour at a time until it reached the desired consistency. I think it needed a small amount of salt also.
Takes me back to my time in the military. Required more milk to keep it loose/smooth. Will make again for sure.
Loved it! Made it as directed and it was a hit with my boys who are picky eaters. Next time I will add a bit more milk because mine thickened very quickly to a paste, but I use very lean meat and never have grease.
I changed the recipe a little instead of onion powder I used Mrs Dash onion and herb mix instead of bouillon cubes I used the better than bouillon and added a Worcestershire sauce
Came out very good. Brought back memories of when my grandpa used to make it. I had his recipe but lost it quite a few years ago. This is spot on, only change I made from what I remember of his was to add butter to the roux, I think I used about 2 TBS, but may not have been necessary. Also, I served over a fried egg over toast
My family loved it and it’s simple to make, and very filling we will be making it again.
I did 2 cups of milk instead of 1 1/2, we loved it! I served it over biscuits. Definitely going to make this one again!
I did swap out the cubed bouillon for dried beef. My mom used to make this for our family.
This is a pretty good recipe, but I added fresh garlic instead of powdered and a sliced up onion to the mix. Also used a can of beef broth instead of chicken bouillon cubes. Was amazing!
This is how my dad used to make it when I was a kid. He was a veteran of Vietnam. When I was in, SOS was just the same in the DFAC. Now I’m making it. Great recipe.
I made it and left out the chicken bullion(didn’t want the added salt). It was just like I remembered from my Navy days. Served it over biscuits and it was a hit!
I detected a little bit too much garlic in the recipe so the next time we make it will reduce the amount of garlic powder that we use.