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California Casserole

California Casserole
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When old-fashioned comfort food calls, try a casserole that's got it all, a winner in the Pillsbury Bake-Off Contest.

Prep Time:
1 Hr
Total Time:
1 Hr 25 Min
Makes:
10 servings
Pillsbury Bake-Off
Mrs. Hildreth H. Hatheway
Santa Barbara, CA
Bake-Off® Contest 08, 1956
-$25,000 GRAND PRIZE WINNER
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INGREDIENTS
Casserole
1/3cup Pillsbury BEST® All Purpose or Unbleached Flour
1teaspoon paprika
2lb. boneless veal, cut into 1-inch pieces
1/4cup oil
1/2teaspoon salt
1/8teaspoon pepper
1cup water
1(10 3/4-oz.) can condensed cream of chicken soup
1 1/2cups water
1(16-oz.) jar (1 1/2 cups) small onions, drained
Dumplings
2cups Pillsbury BEST® All Purpose or Unbleached Flour
4teaspoons baking powder
1tablespoon poppy seed, if desired
1teaspoon instant minced onion
1teaspoon celery seed
1teaspoon poultry seasoning
1/4teaspoon salt
1/4cup oil
3/4to 1 cup milk
2tablespoons margarine or butter, melted
1/2cup Progresso® Plain Bread Crumbs
Sauce
1(10 3/4-oz.) can condensed cream of chicken soup
1(8-oz.) container sour cream
1/4cup milk
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. 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.
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High Altitude (3500-6500 ft)

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