Beef and Potato Dumpling Casserole

When your family is hankering for meat and potatoes, put together this easy casserole. MORE+ LESS-

By Betty Crocker Kitchens

February 5, 2018

lb lean (at least 80%) ground beef

cup chopped onion (1 large)

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

teaspoon salt

3/4

cup water

tablespoons butter or margarine

cup Betty Crocker™ mashed potatoes

3/4

cup sour cream

2/3

cup Original Bisquick™ mix

teaspoons chopped fresh chives

egg

tablespoons Original Bisquick™ mix

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

bag (12 oz) frozen broccoli cuts

1/4

cup ketchup

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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.