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Dumpling Company Casserole

Dumpling Company Casserole
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
4-6 ServingsPrep: 30 min. Bake: 20 min.

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
© Taste of Home 2013

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Dumpling Company Casserole (continued)

Ingredients (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013