Dumpling Company Casserole |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Don't wait for company to serve thisit's delicious anytime. I found the recipe many years ago in a cookbook sponsored by a local radio program.Edna Davis, Denver, Colorado Ingredients:
2 pounds lean ground beef |
1/2 cup sour cream |
3 tablespoons onion soup mix |
1 egg, beaten |
1-1/2 cups soft bread crumbs |
1/4 cup butter |
1 can (8 ounces) mushroom stems and pieces, drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1-2/3 cups water |
sauce: (optional) |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/4 teaspoon poultry seasoning |
1 teaspoon dried minced onion |
1/2 cup sour cream |
butter crumb dumplings: |
2 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1 tablespoon poppy seed |
1 teaspoon celery salt |
1 teaspoon poultry seasoning |
2 teaspoons dried minced onion |
1/4 cup vegetable oil |
3/4 cup plus 2 tablespoons milk |
1/4 cup butter, melted |
2 cups soft bread crumbs |
Directions:
1. In a bowl, combine first five ingredients. Shape into 16 balls. Melt butter in a skillet; brown meatballs over medium-low heat. Stir in mushrooms, soup and water. Simmer 20 minutes, adding more water if necessary.
2. Turn into a 3-qt. baking dish. If extra sauce is desired, combine cream of chicken soup, poultry seasoning and minced onion in a small saucepan. Cook until heated through. Remove from heat and stir in sour cream; pour over meatball mixture.
3. For dumplings, combine flour, baking powder, poppy seed, celery, salt, poultry seasoning and onion in a bowl. Stir in oil and milk. Combine butter and bread crumbs. Drop heaping tablespoonful of dough into buttered crumbs; roll to coat evenly. Cover meatball mixture with dumplings.
4. Bake, uncovered, at 400° for 20-25 minutes or until dumplings are golden. Yield: 4-6 servings.
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