It was dinnertime, and Mitz Erickson was in a pickle. The young mother from Cudahy, Wis., needed to get dinner on the table and she wasn’t an enthusiastic cook. But while wandering the aisles of her grocery store, a memory came to her — creamed, chipped beef on toast. It's a dish her mother would make for her and her siblings long ago in Nebraska as a young military wife.
It was “Navy, army-type food back in the day, and I think it crept its way into American households just as a quick, easy, inexpensive food to make,” says Erickson.