California Casserole

Veal... in a casserole.. with condensed soup...

Recipe Lover - December 29, 2007 11:09:02 AM PST

Well 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!

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It was a success last night!

Gio - October 1, 2007 09:26:09 AM PST

I 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.

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Why???

halo b - December 18, 2007 03:32:52 PM PST

Why 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".

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Classic cooking made casserole

Dean - December 29, 2007 10:56:00 AM PST

This 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.

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Family Favorite

foodlover - December 30, 2008 08:15:26 PM PST

My 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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Califonia Casserole

Cheryl Virginia D - December 25, 2007 08:28:41 AM PST

Hi,

Veal is very expensive and cream is too rich for some people to digest. I am happy the lady won the bake-off contest. I also know in a contest setting, people have to go all out.
I have not tried this recipe but it sounds devine. I understand the logic but I will try it with chicken cutlets expensive but less so than with veal.

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