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Dumpling Company Casserole Recipe

Don't wait for "company" to serve this—it's delicious anytime. I found the recipe many years ago in a cookbook sponsored by a local radio program.—Edna Davis, Denver, Colorado

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Dumpling Company Casserole Recipe

Prep: 30 min. Bake: 20 min.

Yield: 4-6 Servings

30 20 50

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 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

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.
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.
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.
Bake, uncovered, at 400° for 20-25 minutes or until dumplings are golden. Yield: 4-6 servings.

Nutritional Facts 1 serving (3 each) equals 900 calories, 53 g fat (23 g saturated fat), 209 mg cholesterol, 2,141 mg sodium, 59 g carbohydrate, 4 g fiber, 43 g protein.

Originally published as Company Casserole in Country Ground Beef , p46