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California Casserole

Source of Recipe

Pillsbury Bake Off


Recipe Introduction

Mrs. Hildreth H. Hatheway, Santa Barbara, California -$25,000 GRAND PRIZE WINNER /Prep Time: 1 Hour (Ready in 1 Hour 25 Minutes)

Recipe Link: bakeoff.com/recipesearch/showrecipe.asp?recipeID=9705

List of Ingredients

Casserole
1/3 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 teaspoon paprika
2 lb. boneless veal, cut into 1-inch pieces
1/4 cup oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
1 (10 3/4-oz.) can condensed cream of chicken soup
1 1/2 cups water
1 (16-oz.) jar (1 1/2 cups) small onions, drained
Dumplings
2 cups Pillsbury BEST® All Purpose or Unbleached Flour
4 teaspoons baking powder
1 tablespoon poppy seed, if desired
1 teaspoon instant minced onion
1 teaspoon celery seed
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 cup oil
3/4 to 1 cup milk
2 tablespoons margarine or butter, melted
1/2 cup Progresso® Plain Bread Crumbs
Sauce
1 (10 3/4-oz.) can condensed cream of chicken soup
1 (8-oz.) container sour cream
1/4 cup milk





Recipe

Preparation Directions:
1. In small bowl or plastic bag, combine 1/3 cup flour and paprika; mix well. Add veal; coat well with flour mixture.
2. Heat 1/4 cup oil in 12-inch skillet over medium-high heat until hot. Add veal; cook until browned. Add 1/2 teaspoon salt, pepper and 1 cup water. Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until veal is tender, stirring occasionally. Transfer veal mixture to ungreased 13x9-inch (3-quart) glass baking dish or 3-quart casserole.
3. In same skillet, combine 1 can cream of chicken soup and 1 1/2 cups water; blend well. Bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well.
4. Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, baking powder, poppy seed, minced onion, celery seed, poultry seasoning and 1/4 teaspoon salt; mix well. Add 1/4 cup oil and enough milk so that, when stirred, dry ingredients are just moistened.
5. In small bowl, combine margarine and bread crumbs; mix well. Drop rounded tablespoons of dough into crumb mixture; roll to coat well. Arrange dumplings over warm veal mixture. Bake at 425°F. for 20 to 25 minutes or until dumplings are deep golden brown.
6. Meanwhile, in medium saucepan, combine all sauce ingredients; blend well. Bring just to a boil. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings.

10 servings


High Altitude Instructions (Above 3500 Feet):
No change.

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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/10 of Recipe
Calories 530 Calories from Fat 270

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% DAILY VALUE
Total Fat 30 g 46 %
Saturated 8 g 40 %
Cholesterol 75 mg 25 %
Sodium 1060 mg 44 %
Total Carbohydrate 42 g 14 %
Dietary Fiber 2 g 8 %
Sugars 5 g
Protein 23 g

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Vitamin A 15 % Vitamin C 4 %
Calcium 25 % Iron 20 %

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DIETARY EXCHANGES: 3 Starch, 2 Lean Meat, 4 Fat
OR 3 Carbohydrate, 2 Lean Meat, 4 Fat

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