Total Time
2hrs 5mins
Prep 20 mins
Cook 1 hr 45 mins

This is a recipe that my mother got from some cooking contest in the '50s. It is delicious and filling on a cold night. We all loved it so much that we would call it the 25 BILLION dollar casserole! Unfortunately, my family isn't big on dumplings, so I can't make this as often as I would like.

Ingredients Nutrition


  1. Coat the meat with 1/2 c of flour and the paprika.
  2. Brown in vegetable oil; transfer to a casserole dish.
  3. Add can of onions.
  4. Combine one can of the chicken soup and one can water; pour over meat and onions.
  5. Bake at 350 for 45 minutes.
  6. While the meat is baking-- Combine 2 c flour, the baking powder, salt, poultry seasoning, celery seed, onion flakes and poppy seeds.
  7. Mix well, and add 1/4 c oil and 1 c milk.
  8. Drop tablespoons of dough into breadcrumbs which you have mixed with melted butter.
  9. Put dumplings on top of the meat; increase heat to 425 and bake for another 20 minutes.
  10. Make sauce; combine one can of cream of chicken soup and sour cream.
  11. Heat sauce and serve over meat and dumplings.


Most Helpful

This is a really great casserole. It does take a little while to make, but it is well worth the effort. We really enjoyed this and I will be making it again. The only thing I did different was to leave off the step of dropping the dumplings in the bread crumbs. I just dropped them on top of the cassrole and they baked up and browned beautifully.

Jellyqueen March 28, 2004

I tried this the other night and it was alright. It wasn't bad but it wasn't great either. I don't think I like the texture of the beef coated in flour. My husband said it was alright also...I think I might make it again but not for quite awhile. By the way I used the dumpling recipe( which tasted more like bicuits than dumplings) to make biscuits omitting the spices of course. Pretty good with butter and honey.

Amy Duchesne May 04, 2004

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