$25,000 Casserole

Name: $25,000 Casserole
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs beef or 2 lbs veal, cut up; 2 1/2 cups flour; 1 teaspoon paprika; 1 can onion (1 lb.); 2 cans cream of chicken soup; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon poultry seasoning; 1 teaspoon celery seed; 1 teaspoon dry onion flakes; 1 tablespoon poppy seed; 1/4 cup vegetable oil; 1 cup milk; 1 cup sour cream; 1/4 cup butter; 1 cup breadcrumbs

Submitted by Sudie

"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."

Download

Ready In:: 2hrs 5mins
Ingredients:: 16
Serves:: 4-6

ingredients

2 lbs beef or 2 lbs veal, cut up
2 ¹⁄₂ cups flour
1 teaspoon paprika
1 can onion (1 lb.)
2 cans cream of chicken soup
4 teaspoons baking powder
¹⁄₂ teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon celery seed
1 teaspoon dry onion flakes
1 tablespoon poppy seed
¹⁄₄ cup vegetable oil
1 cup milk
1 cup sour cream
¹⁄₄ cup butter
1 cup breadcrumbs

directions

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

Questions & Replies

Got a question? Share it with the community!

Reviews

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
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

RECIPE SUBMITTED BY

Sudie

Queens, New York

I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything". My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????

View Full Profile