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California Casserole

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California Casserole
  • Prep 60 min
  • Total 1 hr 25 min
  • Ingredients 24
  • Servings 10
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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.
Updated Nov 23, 2005
Bake-Off® Contest 08, 1956
Bake-Off® Contest 08, 1956
Hildreth Hatheway
Santa Barbara, California

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

Steps

  • 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.

Nutrition Information

530 Calories, 30g Total Fat, 23g Protein, 42g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1/10 of Recipe
Calories
530
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
8g
40%
Cholesterol
75mg
25%
Sodium
1060mg
44%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
8%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
3 Starch; 2 Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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