Beef and Potato Dumpling Casserole

 

1

lb lean (at least 80%) ground beef

1

cup chopped onion (1 large)

1

package (8 oz) sliced fresh mushrooms (3 cups)

1

teaspoon salt

3/4

cup water

2

tablespoons butter or margarine

1

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

3/4

cup sour cream

2/3

cup Original Bisquick® mix

2

teaspoons chopped fresh chives

1

egg

3

tablespoons Original Bisquick® mix

1

can (18.8 oz) Progresso® Vegetable Classics creamy mushroom soup

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

1/4

cup ketchup

• 1 Heat oven to 400ºF. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
• 2 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.
• 3 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.
• 4 Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.