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California Casserole

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By Pillsbury Kitchens
Updated Nov 23, 2005
Bake-Off® Contest 08, 1956
Hildreth Hatheway
Santa Barbara, California
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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.

California Casserole

  • Prep Time 60 min
  • Total 1 hr 25 min
  • Ingredients 24
  • Servings 10
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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

Instructions

  • Step 
    1
    In small bowl or plastic bag, combine 1/3 cup flour and paprika; mix well. Add veal; coat well with flour mixture.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

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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