Italian Stew With Spinach Dumplings

• 1 lb lean ground beef (at least 80%)
• 1 (26 ounce) jarprimavera spaghetti sauce
• 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
• 1 cup water
• 2 cups Bisquick, heart smart or 2 cups original Bisquick baking mix
• 14 cup green giant frozen chopped spinach, thawed, squeezed to drain
• 14 cup grated parmesan cheese
• 12 cup milk

1. In 4-quart Dutch oven, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain.
2. Stir in spaghetti sauce, mushrooms and water.
3. Heat to boiling; reduce heat.
4. In medium bowl, mix Bisquick mix, spinach, cheese and milk until soft dough forms.
5. Drop dough by 10 spoonfuls onto hot spaghetti mixture.
6. Cook uncovered over low heat 10 minutes.
7. Cover; cook 10 minutes longer.
8. High Altitude (3500-6500 ft): Cook dumplings uncovered over low heat 10 minutes.
9. Cover; cook 12 minutes longer.

lean ground beef, mushrooms, water, bisquick, green giant, parmesan cheese, milk

Taken from www.food.com/recipe/italian-stew-with-spinach-dumplings-357542 (may not work)