Creamed Chipped Beef: 12 Penny-Stretching Suppers Grandma Spooned Over Toast

Creamed chipped beef on toast is the kind of supper that tells you exactly what Grandma’s kitchen was like: a little meat, a lot of love, and a pan of white sauce that could stretch to feed everyone at the table. Families who lived through the Depression and the war years learned that milk, butter, flour and a slice of bread could turn a small jar of dried beef, a can of tuna or a few leftover eggs into a hot, filling meal. Below are 12 of those old-fashioned creamy suppers, from the famous mess hall classic to goldenrod eggs, Welsh rarebit, creamed ham over biscuits and simple milk toast. Each one comes with a short shopping list and easy steps, and most cost just a few dollars to put on the table tonight..

Creamed Chipped Beef on Toast, the Original Mess Hall Classic

Every grandma seemed to have her own way with creamed chipped beef, but the bones of the dish never changed. Thin, salty slices of dried beef are warmed in butter, dusted with flour, then simmered in milk until the gravy turns thick and glossy. The dish was a long-time staple of American military kitchens, which is where it picked up its famous cheeky nickname, and plenty of veterans brought the recipe home to their own families. Spooned over hot buttered toast with lots of black pepper, it still tastes like a cozy Saturday morning or a cheap weeknight supper..

You will need: One 4 to 5 ounce jar or package of dried beef, 3 tablespoons butter, 3 tablespoons all-purpose flour, 2 cups whole milk, black pepper, a pinch of cayenne (optional), 6 slices of thick white bread or Texas toast, chopped parsley.

How to make it: 1. Rinse the dried beef briefly if it is very salty, pat it dry and tear it into bite-size pieces. 2. Melt the butter in a skillet over medium heat and fry the beef for 1 to 2 minutes until the edges ruffle. 3. Sprinkle in the flour and stir for 1 minute. 4. Pour in the milk slowly, stirring, and simmer for 3 to 5 minutes until thick. 5. Season with pepper and cayenne (it rarely needs salt) and spoon over hot buttered toast.

Creamed Ground Beef, the Mess Hall Twist on Creamed Chipped Beef

When dried beef was hard to find, many cooks made the same gravy with a pound of ground beef instead, and a lot of families actually preferred it. The browned meat soaks up the peppery milk gravy and turns it hearty enough to feed a crowd of hungry teenagers. It is the version many military cooks served at breakfast, ladled over toast or split biscuits, often with fried potatoes on the side. Add a little garlic powder and a dash of Worcestershire sauce if you like a deeper, more savory flavor.

You will need: 1 pound lean ground beef, 1/2 small onion (finely chopped), 3 tablespoons butter, 1/4 cup flour, 2 1/2 cups milk, 1/2 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, salt and lots of black pepper, toast or biscuits.

How to make it: 1. Brown the ground beef and onion in a large skillet, breaking it into small crumbles, and drain the fat. 2. Add the butter and let it melt into the meat. 3. Sprinkle over the flour and stir for 1 minute. 4. Stir in the milk, garlic powder and Worcestershire and simmer until thick, about 5 minutes. 5. Season well with salt and pepper and serve over toast or biscuits.

Creamy Chicken on Toast Points

Sunday’s roast chicken rarely went to waste in an old-fashioned kitchen. By Tuesday the last scraps were pulled from the bones, folded into a creamy herb sauce and piled onto toasted bread for a supper that felt far fancier than it cost. A spoonful of mustard and a handful of fresh parsley or chives keep the flavor bright, while a pinch of chili flakes adds a little warmth. Cut the toast into triangles, or toast points, the way tea rooms and department store lunch counters once served it.

You will need: 2 cups cooked chicken (shredded or sliced), 2 tablespoons butter, 2 tablespoons flour, 1 1/4 cups milk or half chicken broth and half milk, 1 teaspoon Dijon mustard, 2 tablespoons chopped parsley or chives, pinch of chili flakes, salt, pepper, 4 thick slices of sourdough.

How to make it: 1. Melt the butter in a saucepan, whisk in the flour and cook for 1 minute. 2. Whisk in the milk and simmer until thickened. 3. Stir in the mustard, herbs, chili flakes, salt and pepper. 4. Fold in the chicken and heat through for 3 minutes. 5. Toast the bread, cut into triangles and spoon the chicken over the top.

Creamed Tuna and Peas on Toast for Meatless Fridays

In many homes Friday meant no meat, and creamed tuna and peas on toast was the easy answer, a meatless cousin of creamed chipped beef. One can of tuna and a cup of frozen peas could stretch to feed four when it was folded into a pot of white sauce. The peas add sweetness and a pop of color, and a shake of paprika on top makes the plate look like something special. Some grandmothers stirred in a chopped hard-boiled egg or a little shredded cheddar, and others served it over mashed potatoes or rice when bread ran low.

You will need: Two 5 ounce cans tuna (drained), 1 cup frozen peas, 3 tablespoons butter, 3 tablespoons flour, 2 cups milk, 1/2 teaspoon onion powder, salt, pepper, paprika, 4 to 6 slices of toast.

How to make it: 1. Melt the butter in a saucepan and whisk in the flour for 1 minute. 2. Slowly whisk in the milk and onion powder and simmer until thick and smooth. 3. Stir in the peas and cook for 2 minutes. 4. Fold in the tuna in large flakes and warm through gently. 5. Season, spoon over toast and dust with paprika.

Goldenrod Eggs, Grandma’s Springtime Favorite

Goldenrod eggs got their pretty name from the bright yellow wildflower, because the finished plate is covered in a shower of sieved egg yolk. Chopped hard-boiled egg whites go into a simple white sauce, the sauce is spooned over toast, and the yolks are pressed through a strainer on top. The sauce is exactly the one you would make for creamed chipped beef. It was a thrifty way to use up a dozen eggs, especially after Easter when every fridge was full of dyed ones. It costs pennies, looks charming on the table and works just as well for supper as it does for brunch.

You will need: 6 hard-boiled eggs, 3 tablespoons butter, 3 tablespoons flour, 2 cups milk, salt, white or black pepper, a pinch of nutmeg, 6 slices of toast, chopped chives.

How to make it: 1. Peel the eggs, separate the yolks from the whites and chop the whites. 2. Make a white sauce with the butter, flour and milk, simmering until thick. 3. Season with salt, pepper and nutmeg and stir in the chopped whites. 4. Spoon the sauce over hot toast. 5. Press the yolks through a fine sieve over each plate and finish with chives.

Welsh Rarebit, the Cheese Sauce Supper on Toast

Welsh rarebit has been served in British and American kitchens since the 1700s, and it was a favorite late supper when the cupboard was nearly bare. A rich cheddar sauce made with milk or beer, mustard and a dash of Worcestershire sauce is spread thickly on toast, then slipped under the broiler until it bubbles and browns in spots. Top it with a fried or poached egg and you have the old-fashioned variation known as a buck rabbit. Serve it with a crisp salad or coleslaw to cut the richness.

You will need: 2 tablespoons butter, 2 tablespoons flour, 3/4 cup milk (or a mild beer), 2 cups grated sharp cheddar, 1 teaspoon dry mustard, 1 teaspoon Worcestershire sauce, pinch of cayenne, 4 thick slices of bread, eggs (optional).

How to make it: 1. Melt the butter, whisk in the flour and cook for 1 minute. 2. Whisk in the milk and simmer until thick. 3. Take off the heat and stir in the cheese, mustard, Worcestershire and cayenne until smooth. 4. Toast the bread, spread the cheese sauce thickly to the edges and broil for 2 to 3 minutes until bubbling and browned. 5. Top with a fried egg if you like and serve hot.

Creamed Ham and Peas Over Biscuits

After a holiday ham, the last pink scraps were too good to throw away, so they went into a skillet of creamy gravy with sweet peas and were spooned over split biscuits. It is the same idea as creamed chipped beef, just a little milder and sweeter, and kids who balk at dried beef usually love it. Fluffy buttermilk biscuits soak up the sauce beautifully, though toast, rice or baked potatoes work just as well. It is a thrifty supper that turns a cup or two of leftovers into a full meal for the family.

You will need: 2 cups diced cooked ham, 1 cup frozen peas, 4 tablespoons butter, 1/4 cup flour, 2 1/2 cups milk, 1/2 teaspoon onion powder, black pepper, 6 to 8 warm buttermilk biscuits.

How to make it: 1. Melt the butter in a large skillet and lightly brown the ham for 2 to 3 minutes. 2. Sprinkle the flour over the ham and stir for 1 minute. 3. Slowly stir in the milk and onion powder and simmer until thick. 4. Add the peas and cook for 2 minutes more. 5. Season with pepper and spoon over split warm biscuits.

Mushrooms on Toast With a Splash of Cream

When meat money ran short, a handful of mushrooms could still make a supper feel special, a meatless answer to creamed chipped beef. Grandma browned them hard in butter, added a little garlic and thyme, then splashed in cream and let it bubble into a silky sauce that clung to every piece. Piled onto thick toast, it is earthy, savory and ready in about fifteen minutes. Plain button mushrooms are the budget pick, but golden chanterelles or a mix of wild varieties make it feel like a restaurant plate. For more thrifty ideas, see our list of Depression era dinners that fed a whole family.

You will need: 1 pound mushrooms (sliced or torn), 2 tablespoons butter, 1 clove garlic (minced), 1 teaspoon fresh thyme, 1/2 cup heavy cream, squeeze of lemon, salt, pepper, chopped parsley, 4 thick slices of country bread.

How to make it: 1. Heat the butter in a large skillet until foaming and add the mushrooms in one layer. 2. Cook without stirring for 3 minutes, then stir and cook until golden. 3. Add the garlic and thyme for 30 seconds. 4. Pour in the cream and simmer for 2 minutes until it thickens. 5. Season with lemon, salt and pepper and pile onto toasted bread with parsley.

The Hot Brown, a Creamy Open-Faced Turkey Supper

The Hot Brown was created at a Louisville hotel in the 1920s as a late-night supper for dancers, and home cooks have been making it with leftover turkey ever since. Thick toast is layered with sliced turkey and tomato, smothered in a cheesy cream sauce, then broiled until golden and topped with crisp bacon. It is the perfect way to use up holiday turkey, and one skillet or baking dish can feed the whole family. Serve it straight from the oven while the sauce is still bubbling at the edges.

You will need: 4 thick slices of bread (toasted), 12 ounces sliced roast turkey, 2 tomatoes (sliced), 8 slices of bacon (cooked), 3 tablespoons butter, 3 tablespoons flour, 2 cups milk or half and half, 1 cup grated Parmesan or Romano, pinch of nutmeg, paprika, parsley.

How to make it: 1. Make a white sauce with the butter, flour and milk and simmer until thick. 2. Stir in most of the cheese and the nutmeg until smooth. 3. Lay the toast in a baking dish and top with turkey and tomato slices. 4. Pour the sauce over, sprinkle with the remaining cheese and broil until golden and bubbling. 5. Top with crossed bacon slices, paprika and parsley.

Croque Madame, the Fancy Cousin of Creamed Chipped Beef

Families who did not have much still loved a little glamour, and the French croque madame delivered it on a slice of bread. A ham and cheese sandwich is covered in creamy white sauce, baked until golden and crowned with a sunny fried egg. If you know how to make the sauce for creamed chipped beef, you already know how to make this one. A big green salad on the side turns it into a complete supper, and it feels like a bistro night out for the price of a sandwich at home.

You will need: 8 slices of sandwich bread, 8 thin slices of ham, 1 1/2 cups grated Gruyere or Swiss cheese, 2 tablespoons butter, 2 tablespoons flour, 1 1/4 cups milk, pinch of nutmeg, 1 teaspoon Dijon mustard, 4 eggs, salad greens.

How to make it: 1. Make a thick white sauce with the butter, flour and milk and season with nutmeg. 2. Spread the bread with mustard and build 4 sandwiches with ham and half the cheese. 3. Toast the sandwiches in a skillet until golden on both sides. 4. Spoon the sauce on top, add the remaining cheese and bake at 425 F for 6 to 8 minutes. 5. Top each with a fried egg and serve with greens.

Milk Toast, the Plainest Comfort Supper of All

Ask anyone who grew up in the 1930s or 1940s about milk toast and they will likely smile. Hot buttered toast was set in a bowl and covered with warm, lightly sweetened or salted milk, and it was what mothers made for children who were tired, cold or feeling poorly. Some families thickened the milk into a light cream sauce, others added a sprinkle of sugar and cinnamon. It is even simpler than creamed chipped beef, humble and soothing, and costs just a few cents, which is exactly why it fed so many households through hard times.

You will need: 2 thick slices of white bread, 1 tablespoon butter, 1 cup whole milk, pinch of salt, black pepper or a little sugar and cinnamon, optional 1 teaspoon flour for a thicker sauce.

How to make it: 1. Toast the bread until deep golden and butter it generously. 2. Warm the milk with the salt in a small pan until steaming but not boiling. 3. For a thicker version, whisk the flour into a spoon of melted butter, then whisk in the milk and simmer for 2 minutes. 4. Set the toast in a shallow bowl and pour the hot milk over. 5. Finish with pepper, or with sugar and cinnamon for a sweet version.

How Grandma Made the White Sauce for Creamed Chipped Beef

Every recipe in this list starts with the same humble white sauce, and once you master it you can feed a family on almost anything. The old trick is equal parts butter and flour, cooked together for a minute, then hot milk whisked in a little at a time so it never turns lumpy. Many cooks warmed the milk first with a bay leaf, a slice of onion and a few peppercorns for extra flavor. Use 1 tablespoon each of butter and flour per cup of milk for a pouring sauce, or 2 for a thick gravy that clings to toast.

You will need: 3 tablespoons butter, 3 tablespoons all-purpose flour, 2 cups whole milk, 1 bay leaf, 1 thin slice of onion, 4 black peppercorns, salt, white pepper, pinch of nutmeg.

How to make it: 1. Warm the milk with the bay leaf, onion and peppercorns for 5 minutes, then strain. 2. Melt the butter in a heavy saucepan over medium-low heat. 3. Whisk in the flour and cook for 1 to 2 minutes without browning. 4. Pour in the warm milk a splash at a time, whisking constantly, then simmer for 3 to 5 minutes until thick. 5. Season with salt, white pepper and nutmeg, then add your meat, fish or eggs.