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California Casserole – Recipe #8 of 52 Pillsbury Grand Prize Recipes in 52 Weeks

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California Casserole

California Casserole won the 8th Pillsbury Bake-Off. Recipe on Pillsbury.com by Hildreth H. Hatheway of Santa Barbara, California.

This was the first savory dish of the 52 and I have to be honest, I wasn’t very excited to make this. But once I tasted it, I was glad I did.

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This is basically a chicken and dumplings dish, except it’s made with veal. Except I couldn’t find veal, so I used chicken. First you dip the veal (or chicken in this case) pieces in a mixture of flour and paprika.

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Then saute them in 1/4 cup of oil. Add salt, pepper and 1 cup of water. Bring to boil and simmer 30 minutes.

DUMPLINGsteps

Next you make the dumplings. Then you dip them in a mixture of bread crumbs and butter.

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You also make a sauce with cream of chicken soup and water. Heat and mix until it’s melted and combined. Place the veal (chicken) pieces in a casserole dish. Pour the sauce over it. Then dump the drained onions in. Place the dumplings on top and bake.

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Then you make another sauce. Mix cream of chicken soup with sour cream and milk. Heat and stir until combined. Then you pour on individual servings of the casserole.

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And there you have it! Your baked casserole. Ready for some sauce. The dumplings are crispy on top and soft in the middle. The chicken is moist and the 2 sauces add a lot of flavor. It was definitely yummy but it was a lot of work! Did I say that for the last recipe too? I guess you can tell I don’t like to do a lot of work when I’m cooking. But keep in mind that this recipe was from 1956. I think they had more time on their hands then. Just guessing.

Stay tuned for next week’s recipe – Accordion Treats (I think they are less time consuming).

California Casserole

Ingredients

  • Recipe courtesy of Pillsbury®
  • 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
  • 1 (10 3/4-oz.) can condensed cream of chicken soup
  • 1 (8-oz.) container sour cream
  • 1/4 cup milk

Instructions

  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 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.
http://www.ilovecookies.net/recipe-8-of-52-pillsbury-grand-prize-recipes-in-52-weeks/

 

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