Cheesy Beef Jerky Pasta Bake

    1 hour

    A deliciously different pasta bake that will make your mouth water. Pasta is baked with beef jerky in a creamy cheese sauce and topped with crushed crisps.

    20 people made this

    Serves: 8 

    • 50g margarine
    • 4 tablespoons plain flour
    • 475ml milk
    • 115g processed cheese, such as Kraft singles, unwrapped and chopped
    • 225g egg pasta
    • 3/4 (400g) tin cream of mushroom soup
    • 115g beef jerky, chopped
    • 60g lightly salted potato crisps, crushed

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil. Add the pasta and cook until tender, about 8 minutes. Drain and transfer to a greased 20x30cm baking dish.
    3. Meanwhile, melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup and then the dried beef. Stir into the pasta in the casserole dish and top with crushed crisps.
    4. Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling and top is toasted.

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    Average global rating:

    Reviews in English (16)


    I wanted to add this review as others found that the dried beef is too salty. The solution to salty dried beef is to remove much of the salt. Place the beef in a bowl of cold water, swish it around and allow it to soak for a few minutes, drain and pat each piece dry before chopping and adding to the recipe.  -  23 May 2008  (Review from Allrecipes US | Canada)


    This was simple and the whole family loved it. I used bread crumbs instead of chips.We will be having this again.  -  12 Oct 2008  (Review from Allrecipes US | Canada)


    My mother-in-law warned me about the flavor of dried beef, but I wanted to try this anyway. I know what she meant now--either you like the taste of dried beef, or you don't! It was a bit too salty for our tastes. Thanks anyway!  -  25 Jun 2006  (Review from Allrecipes US | Canada)