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California casserole

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Ingredients/Components

milk - 1 c
salt - 1/2 tsp
water - 1 c
dairy sour cream - 1 c
baking powder - 4 tsp
shortening - 1/4 c
cooking oil - 1/4 c
poppy seed - 1 Tbsp
paprika - 1 tsp
pepper - 1/8 tsp
bread crumbs - 1 c
onion flakes - 1 tsp
celery seed - 1 tsp
can condensed cream of chicken soup
poultry seasoning - 1 tsp
margarine or butter, melted - 1/4 c
16 oz
all-purpose flour or unbleached flour* - 1/3 c
veal or beef round steak, cut into 2-inch pieces - 2 lb
all-purpose or unbleached flour *

How to make california casserole:

Dumplings:2 c. all-purpose or unbleached flour *4 tsp. baking powder1/2 tsp. salt1 tsp. poultry seasoning1 tsp. celery seed1 tsp. onion flakes1 Tbsp. poppy seed1/4 c. cooking oil1 c. milk1/4 c. margarine or butter, melted1 c. bread crumbs Sauce:10 3/4 oz. can condensed cream of chicken soup1 c. dairy sour cream Lightly spoon flour into measuring cup; level off. In small bowl or plastic bag, combine flour and paprika; coat meat. In large frypan, brown meat in shortening. Add salt, pepper and water. Simmer, covered, 30 minutes or until tender. Pour meat mixture into 13 x 9-inch baking dish or 3-quart casserole. In same frypan, bring soup and water to boil, stirring constantly. Combine with meat mixture. Add onions.

In a large bowl, combine first 7 dumpling ingredients. Add oil and milk; stir until just moistened. Combine margarine and crumbs. Drop rounded tablespoonfuls of dough into crumb mixture; roll to coat well with crumbs. Top casserole with dumplings. Bake, uncovered, at 425° for 20 to 25 minutes or until deep golden brown. If desired, serve with sauce. In small saucepan, combine sauce ingredients. Heat to boiling. (Add milk if thinner sauce is desired.) Makes 8 servings.

*Tip: If using self-rising flour, increase flour in dumplings to 2 1/3 cups; omit baking powder and salt in the dumplings.

Recipe categories: Side dish, Cheese, Casseroles.

Rating:

Average rating: 3, total votes: 7

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