Ingredients
| ground beef: 1 lb |
| onions (chopped): 1 cup |
| white mushrooms (sliced): 3 cups |
| salt: 1 tsp |
| water: 3/4 cup |
| margarine (oleo): 2 tsp |
| potato flakes (instant mashed potatoes): 1 cup |
| sour cream: 3/4 cup |
| Bisquick: 2/3 cup |
| chives (chopped): 2 tsp |
| eggs: 1 |
| Bisquick: 1 Tbl |
| soup - cream of mushroom: 18.8 oz |
| broccoli: 12 oz |
| ketchup: 1/4 cup |
Beef and Potato Dumpling Casserole
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
Method
- Heat oven to 400ºF. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
- While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
- Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
- Bake uncovered 25 to 30 minutes or until dumplings are light golden brown