Beef and Potato Dumpling Casserole
Beef and Potato Dumpling Casserole is a gluten free recipe with 6 servings. This main course has 327 calories, 26g of protein, and 16g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up water, chives, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
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.