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California Casserole
- Prep Time 1 hr.
- Cook Time -
- Serves 10
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 1/3 cup Pillsbury BEST(R) All Purpose or Unbleached Flour
- 1 teaspoon paprika
- 2 pounds boneless veal, cut into 1-inch pieces
- 1/4 cup oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup water
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1/2 cups water
- 1 (16 ounce) jar small onions, drained
- 2 cups Pillsbury BEST(R) All Purpose Flour
- 4 teaspoons baking powder
- 1 tablespoon poppy seed (optional)
- 1 teaspoon instant minced onion
- 1 teaspoon celery seed
- 1 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1/4 cup oil
- 3/4 cup milk
- 2 tablespoons margarine or butter, melted
- 1/2 cup Progresso(R) Plain Bread Crumbs
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1/4 cup milk
Nutrition Info
Per Serving
- Calories: 463 kcal
- Carbohydrates: 35 g
- Dietary Fiber: 1 g
- Fat: 26 g
- Protein: 19 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In small bowl or plastic bag, combine 1/3 cup flour and paprika; mix well. Add veal; coat well with flour mixture.
- 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.
- 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.
- Heat oven to 425 degrees 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.
- 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 degrees F for 20 to 25 minutes or until dumplings are deep golden brown.
- 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.
Yield: 10 servings
3. Still Hungry?
When old-fashioned comfort food calls, try a casserole that's got it all, a winner in the Pillsbury Bake-Off Contest.
Notes:
Submitted by
Mrs. Hildreth H. Hatheway, Santa Barbara, CA
Bake-Off(R) Contest 08, 1956
$25,000 GRAND PRIZE WINNER
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Most Helpful Reviews
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Veal... in a casserole.. with condensed soup...
Recipe Lover - December 29, 2007 11:09:02 AM PSTWell I am married to a chef, so we do not make very much with cream soups in our house. I do like them and think they are great in a casserole, but I would use pork or chicken in a casserole like this rather than an expensive piece of veal. Just my opinion :). Bon Appetite!
3 of 4 found this review helpful.
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It was a success last night!
Gio - October 1, 2007 09:26:09 AM PSTI cooked for my boyfriend\'s family last night, and this recipe was truly a hit! It was fairly easy to make. The chicken was very tender, and the onions were a nice touch. My boyfriend\'s mom said the dumplings reminded her of her mother\'s. :) We served this with a spinach salad and french bread....perfect! It is full of flavor, glad I went with this one.
2 of 2 found this review helpful.
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Why???
halo b - December 18, 2007 03:32:52 PM PSTWhy in the name of heaven would you ever,ever think to turn a stand alone piece of meat (and an expensive one at that) into a casserole?
I get where the author is going with this casserole but cannot begin to fathom the blasphemy of pairing veal with cream of anything tinned soup. I\'m all for culinary creativity and experimentation but this recipe reads like the gastronomical representation of a "Glamour Don\'t".2 of 3 found this review helpful.
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Classic cooking made casserole
Dean - December 29, 2007 10:56:00 AM PSTThis is classic french cooking made into a casserole. Try pork instead of veal to save money...boneless pork loin makes a great substitute. I think it tastes better than veal. More people are familiar with pork than veal flavors anyway! Also, why a jar of pickled onions? Use a half cup of diced vidalia or leek instead and add it to the pan at the same time you brown the meat. Finally, substitute onion powder for the instant minced onion. Dried minced onion always gives me heartburn, has an unpleasant, chewy texture and can overpower a dish. Never use it in anything. Onion powder mixes much better and has great flavor.
1 of 1 found this review helpful.
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Family Favorite
foodlover - December 30, 2008 08:15:26 PM PSTMy mother bought the Pillsbury\'s Best of the Bake-Off Collection cookbook with this recipe when it first came out ( copyright 1959 ). The first thing she did was change the meat to chicken. I\'ve been eating this for 40 odd years and just found out it\'s suppose to be with veal. I don\'t care for veal. Pork could be interesting. Dark meat chicken is just fine. We\'re going to try it with both white and dark meat. Gravy and dumplings what\'s not to like.
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