jmcquown wrote:

> And I still say creamed chipped beef (SOS) made by Stouffers is just fine.
> Or you can make your own with dried chipped beef via Hormel

I prefer the Hormel jarred beef and a nice white sauce. Add peas and
mushrooms ad lib (gasp, shocking, I know)
I've been known to soak it a while before slicing chiffonade and that
cuts down a bit on the salt. I've tried the Stouffers once and liked it
but thought it was saltier than homemade.
Goomba