Dumpling Company Casserole

• 2 pounds lean ground beef
• 1/2 cup sour cream
• 3 tablespoons onion soup mix
• 1 large egg, beaten
• 1-1/2 cups soft bread crumbs
• 1/4 cup butter
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1-2/3 cups water
• SAUCE: (optional)
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/4 teaspoon poultry seasoning
• 1 teaspoon dried minced onion
• 1/2 cup sour cream
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon poppy seed
• 1 teaspoon celery salt
• 1 teaspoon poultry seasoning
• 2 teaspoons dried minced onion
• 1/4 cup vegetable oil
• 3/4 cup plus 2 tablespoons whole milk
• 1/4 cup butter, melted
• 2 cups soft bread crumbs

1. In a bowl, combine first five ingredients. Shape into 16 balls. Melt butter in a skillet; brown meatballs over medium-low heat. Stir in mushrooms, soup and water. Simmer 20 minutes, adding more water if necessary.
2. Turn into a 3-qt. baking dish. If extra sauce is desired, combine cream of chicken soup, poultry seasoning and minced onion in a small saucepan. Cook until heated through. Remove from heat and stir in sour cream; pour over meatball mixture.
3. For dumplings, combine flour, baking powder, poppy seed, celery, salt, poultry seasoning and onion in a bowl. Stir in oil and milk. Combine butter and bread crumbs. Drop heaping tablespoonful of dough into buttered crumbs; roll to coat evenly. Cover meatball mixture with dumplings.
4. Bake, uncovered, at 400u0b0 for 20-25 minutes or until dumplings are golden.

lean ground beef, sour cream, onion soup mix, egg, bread crumbs, butter, mushroom stems, condensed cream, water, condensed cream, poultry seasoning, onion, sour cream, flour, baking powder, poppy seed, celery salt, poultry seasoning, onion, vegetable oil, milk, butter, bread crumbs

Taken from www.tasteofhome.com/recipes/dumpling-company-casserole/ (may not work)