Dumpling Company Casserole Recipe

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Dumpling Company Casserole Recipe

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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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 2 pounds lean ground beef
  • 1/2 cup sour cream
  • 3 tablespoons onion soup mix
  • 1 large 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 whole 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.
Originally published as Company Casserole in Country Ground Beef 1993, p46

Nutritional Facts

3 each: 900 calories, 53g fat (23g saturated fat), 209mg cholesterol, 2141mg sodium, 59g carbohydrate (7g sugars, 4g fiber), 43g protein.

  • 2 pounds lean ground beef
  • 1/2 cup sour cream
  • 3 tablespoons onion soup mix
  • 1 large 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 whole milk
  • 1/4 cup butter, melted
  • 2 cups soft bread crumbs
  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.
Originally published as Company Casserole in Country Ground Beef 1993, p46

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