Ingredients for 25 000 Casserole
- 2 lbs Beef (or other stew meat)
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Paprika
- 1 (10.75 oz) can Condensed Cream of Onion Soup
- 2 (10.75 oz) cans Condensed Cream of Chicken Soup
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Poultry Seasoning
- 1/2 tsp Celery Seed
- 1/4 cup Dry Onion Flakes
- 1 tbsp Poppy Seeds
- 1/4 cup + 2 tbsp Vegetable Oil
- 1 cup Milk
- 1/2 cup Sour Cream
- 2 tbsp Butter, melted
- 1 cup Breadcrumbs
- 1 cup Water
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How to Make 25 000 Casserole
- Coat 2 lbs of meat (beef, chicken, or pork) with 1/2 cup flour and 1 tbsp paprika.
- Brown the meat in 2 tbsp vegetable oil over medium-high heat in a large skillet.
- Transfer the browned meat to a 9x13 inch casserole dish.
- Add one 10.75 oz can of condensed cream of onion soup to the casserole dish.
- In a bowl, combine one 10.75 oz can of condensed chicken soup and 1 cup water.
- Pour the soup mixture over the meat and onions in the casserole dish.
- Bake at 350°F (175°C) for 45 minutes.
- While the meat is baking, prepare the dumplings: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, 1 tsp poultry seasoning, 1/2 tsp celery seed, 1/4 cup onion flakes, and 1 tbsp poppy seeds.
- Add 1/4 cup vegetable oil and 1 cup milk to the dry ingredients. Mix until just combined.
- Mix 1 cup breadcrumbs with 2 tbsp melted butter.
- Drop rounded tablespoons of dumpling dough into the breadcrumb mixture, coating each dumpling.
- Arrange the dumplings on top of the meat and sauce in the casserole dish.
- Increase oven temperature to 425°F (220°C).
- Bake for another 20 minutes, or until the dumplings are golden brown and the casserole is bubbly.
- Meanwhile, prepare the sauce: Combine one 10.75 oz can of condensed cream of chicken soup with 1/2 cup sour cream.
- Gently heat the sauce on the stovetop over low heat until warmed through. Do not boil.
- Serve the casserole hot, topped with the creamy sauce.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
20g
Fat
435g
Carbs
32g
