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Beef and Potato Dumpling Casserole
lb lean (at least 80%) ground beef
cup chopped onion (1 large)
package (8 oz) sliced fresh mushrooms (3 cups)
tablespoons butter or margarine
cup Betty Crocker™ Potato Buds™ mashed potatoes (dry)
cup sour cream
cup Original Bisquick™ mix
teaspoons chopped fresh chives
tablespoons Original Bisquick™ mix
can (18.8 oz) Progresso™ Vegetable Classics creamy mushroom soup
bag (12 oz) frozen broccoli cuts
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.
You can use ground turkey breast for the ground beef.
Serve this casserole with fresh fruit.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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