Best Potato Dumpling Casserole Recipes

BEEF AND POTATO DUMPLING CASSEROLE

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
• While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
• Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
• Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.

POTATO DUMPLING CASSEROLE

Steps:

• Combine all dumpling ingredients; spoon into a large pastry bag, half at a time, fitted with large plain tube (opening should be about 1/2 in. diameter). Bring 5 qts. of salted water to a boil in a large stock pot, then adjust heat so water bubbles very gently. , Squeeze out dumplings over simmering water, cutting with scissors at 1-in. intervals and letting drop into water. Simmer, uncovered, until dumplings float, then simmer 1 minute more. Remove with a slotted spoon; drain and keep warm in a 2-qt. baking dish. , For the sauce, saute onion in butter until tender. Blend in flour. Add cream and broth all at once. Cook, stirring constantly, until thickened and bubbly. , Remove from the heat; stir in 1/4 cup Swiss cheese and 1/4 cup Parmesan cheese. Pour over dumplings; sprinkle with remaining cheese. , Bake at 350° for 45 minutes or until hot and bubbly and golden brown on top. Sprinkle with parsley if desired.

BEEF AND POTATO DUMPLING CASSEROLE

Steps:

• Heat oven to 400ºF. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
• While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
• Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
• Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.

POTATO DUMPLING CASSEROLE

Steps:

• In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended. Spoon into a clean plastic bag.
• Bring 5 quarts of water to a boil in a large pot. Adjust heat so that water boils very gently. Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals. Let the dumplings simmer uncovered until they float to the top. Remove with a slotted spoon, and place in a 2 quart baking dish. Keep warm.
• Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onion in butter until tender. Blend in 2 tablespoons flour until smooth. Pour in cream and broth, and cook, stirring constantly until thickened. Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth. Pour over the dumplings in the dish. Sprinkle remaining cheeses over the top.
• Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.