Beef And Potato Dumpling Casserole Recipes

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BEEF AND POTATO DUMPLING CASSEROLE



Beef and Potato Dumpling Casserole image

When your family is hankering for meat and potatoes, put together this easy casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 15

1 lb lean (at least 80%) ground beef
1 cup chopped onion (1 large)
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 teaspoon salt
3/4 cup water
2 tablespoons butter or margarine
1 cup Betty Crocker™ mashed potatoes
3/4 cup sour cream
2/3 cup Original Bisquick™ mix
2 teaspoons chopped fresh chives
1 egg
3 tablespoons Original Bisquick™ mix
1 can (18.8 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 bag (12 oz) frozen broccoli cuts
1/4 cup ketchup

Steps:

  • Heat oven to 400°F. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
  • While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
  • Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
  • Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.

Nutrition Facts : Calories 460, Carbohydrate 32 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1200 mg

BEST EVER BEEF AND POTATOES CASSEROLE



Best Ever Beef and Potatoes Casserole image

This is a ground beef casserole with potatoes I threw together one night and everyone loved it. Casseroles are usually so bland, but the Dubliner® cheese really gives this casserole a big punch of flavor.

Provided by Sarah

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h15m

Yield 8

Number Of Ingredients 13

6 large potatoes, peeled
1 cup vegetable oil for frying
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 pound ground beef
2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups shredded mild Cheddar cheese
1 pinch salt and ground black pepper to taste
1 cup panko bread crumbs
⅔ cup shredded Irish Cheddar cheese (such as Dubliner®)
2 tablespoons unsalted butter, melted
1 serving cooking spray

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
  • Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
  • Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
  • Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
  • Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
  • Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
  • Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 660.9 calories, Carbohydrate 66.4 g, Cholesterol 88.4 mg, Fat 33.4 g, Fiber 6.6 g, Protein 28 g, SaturatedFat 14.6 g, Sodium 867.7 mg, Sugar 4 g

GROUND BEEF GREEN CHILI CASSEROLE



Ground Beef Green Chili Casserole image

This is a recipe that's a real winner with the kids! A baked, cheesy casserole with ground beef, corn tortillas and green chile peppers in chicken soup.

Provided by KARENHANNERS

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 9

Number Of Ingredients 7

1 pound ground beef
8 (6 inch) corn tortillas
1 small onion, diced
1 pound processed cheese food, shredded
1 (4 ounce) can green chile peppers, chopped
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
  • In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
  • Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
  • In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 18.8 g, Cholesterol 74.7 mg, Fat 21.5 g, Fiber 1.7 g, Protein 20.5 g, SaturatedFat 10.7 g, Sodium 1051.3 mg, Sugar 5.5 g

GROUND BEEF AND POTATO CASSEROLE



Ground Beef and Potato Casserole image

Make and share this Ground Beef and Potato Casserole recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

3 medium white potatoes (pared, and sliced very thin)
1 lb lean ground beef
1/2 cup onion, chopped
1/4 cup celery, chopped
1 teaspoon garlic, minced
1 teaspoon celery leaves (fresh or dried optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes (spicy optional)
2 tablespoons butter
2 tablespoons flour
3/4 cup milk (add a little more if needed)
1/2 cup grated cheddar cheese
1/2 teaspoon nutmeg
1/4 teaspoon chili powder (optional)
1 pinch salt
1 pinch pepper
1 pinch paprika
grated cheddar cheese

Steps:

  • Spray a baking dish with cooking spray.
  • Preheat oven 375 degrees.
  • Spray a large skillet with cooking spray and brown ground beef.
  • Drain ground beef, if necessary.
  • Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side.
  • In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat.
  • Gradually add milk and cook till bubbly and thickened.
  • Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted.
  • Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish.
  • Add 1 layer of potatoes.
  • Alternate ground beef mixture, then potatoes until completely used.
  • Pour cheese sauce over ground beef and potato mixture.
  • Top with a pinch of paprika and grated cheese.
  • Bake for 1 hour, or until potatoes and beef are bubbly and done.

BEEF STEW WITH POTATO DUMPLINGS



Beef Stew with Potato Dumplings image

Meet the Cook: You could call me a "recipe tinkerer". It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and make the final result my own! -Shawn Asiala, Boca Raton, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 24

1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat
2 medium onions, chopped
2 tablespoons canola oil
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
3/4 cup water
1 tablespoon red wine vinegar
6 medium carrots, cut into 2-inch chunks
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon garlic powder
DUMPLINGS:
1 egg
3/4 cup seasoned dry bread crumbs
1 tablespoon all-purpose flour
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups finely shredded uncooked potatoes
Additional all-purpose flour

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat. , In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Discard bay leaves. , In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately.

Nutrition Facts : Calories 487 calories, Fat 18g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 1486mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 38g protein.

BEEF BAKE WITH GARLIC-POTATO DUMPLINGS



Beef Bake with Garlic-Potato Dumplings image

Hearty appetites? Try a dinner full of beef, veggies and potato dumplings that's in the oven in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
1 1/2 cups frozen mixed vegetables
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium
1/4 teaspoon pepper
1/2 cup milk
1 cup Original Bisquick™ mix
1 pouch (4.7 oz) Betty Crocker™ roasted garlic and Cheddar mashed potatoes
2 cups milk

Steps:

  • Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in mixed vegetables, soup, pepper and 1/2 cup milk. Heat to boiling. Pour into baking dish.
  • In medium bowl, stir Bisquick mix and dry mashed potatoes. In small microwavable bowl, microwave 2 cups milk on High 2 minutes. Stir hot milk into Bisquick mixture with fork until soft dough forms; let stand 2 minutes. Drop dough by 15 spoonfuls onto hot beef mixture.
  • Bake 25 to 30 minutes or until dumplings are cooked and lightly browned.

Nutrition Facts : Calories 400, Carbohydrate 45 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 7 g, TransFat 1 g

POTATO DUMPLING CASSEROLE



Potato Dumpling Casserole image

Yummy potato dumplings baked in a rich cheese sauce. A family favorite, and a great use for leftover mashed potatoes. You can also double the sauce recipe and use it as the base for a terrific macaroni and cheese casserole. If Jarlsberg cheese is not available at your store, you can use Swiss cheese.

Provided by Sue S.

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

2 cups mashed potatoes
1 cup all-purpose flour
2 eggs, beaten
1 ½ teaspoons salt
⅛ teaspoon black pepper
1 medium onion, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup light cream
1 cup chicken broth
½ cup grated Parmesan cheese
½ cup shredded Jarlsberg cheese

Steps:

  • In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended. Spoon into a clean plastic bag.
  • Bring 5 quarts of water to a boil in a large pot. Adjust heat so that water boils very gently. Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals. Let the dumplings simmer uncovered until they float to the top. Remove with a slotted spoon, and place in a 2 quart baking dish. Keep warm.
  • Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onion in butter until tender. Blend in 2 tablespoons flour until smooth. Pour in cream and broth, and cook, stirring constantly until thickened. Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth. Pour over the dumplings in the dish. Sprinkle remaining cheeses over the top.
  • Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 34.2 g, Cholesterol 120.7 mg, Fat 20.7 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 12.2 g, Sodium 1018.7 mg, Sugar 2.6 g

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

BEEF POTATO CASSEROLE



Beef Potato Casserole image

"I sometimes add chopped onion when browning the ground beef for this fast-to-fix main dish," relates Shirley Goering of New Ulm, Minnesota. "I often serve this comforting casserole for dinner or double the recipe to take to potlucks," she comments.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4-6 servings.

Number Of Ingredients 5

4 medium potatoes, peeled and sliced
1 pound ground beef, cooked and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed vegetable beef soup, undiluted
1/2 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until potatoes are tender.

Nutrition Facts : Calories 277 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 947mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.

BEEF CASSEROLE AND DUMPLINGS



Beef Casserole and Dumplings image

Good for those cold winter nights. This is one of our favourite old time comfort food recipes adapted from a book "Classic Kiwi Recipes". It reminds me of the dishes my Grandmother and Mother made when I was young.

Provided by Jen T

Categories     Meat

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

800 g lean casserole steak (I use topside)
1 large onion
3 carrots
1 medium parsnip
1 tablespoon flour
salt and pepper
1 tablespoon oil
2 cups beef stock or 2 cups beef stock cube, prepared with water
2 teaspoons vinegar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon chopped parsley or 1 teaspoon dried parsley
milk, to mix

Steps:

  • Preheat oven to 180deg C.
  • Cut steak into 2 1/2 cm cubes.
  • Peel and slice onion, carrots and parsnip.
  • Mix flour, salt and pepper and toss beef in this.
  • Heat oil in frying pan, add beef and brown lightly.
  • Add onion and any remaining flour, stir 2 minutes.
  • Add carrots, parsnip, stock and vinegar.
  • Stir until boiling, then transfer to a casserole dish.
  • Cover and bake for 1-1 1/2 hours.
  • Increase oven heat to 200degC to ensure casserole is boiling.
  • Sift flour, baking powder and salt.
  • Rub in butter, add parsley and mix in enough milk to make a soft dough.
  • Divide into 8 pieces and form into balls.
  • Drop into the bubbling casserole, cover and reduce heat to 180degC again.
  • Cook for 20-25 minutes without lifting the lid.

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BEEF AND POTATO DUMPLING CASSEROLE | RECIPE | BEEF AND POTATOES, …
Dec 5, 2013 - When your family is hankering for meat and potatoes, put together this easy casserole.
From pinterest.com


THE BEST POTATO MASHERS, ACCORDING TO A CHEF | ALLRECIPES
2022-06-30 Best Overall: Tovolo Silicone Stainless Steel Potato Masher. Best Budget: OXO Good Grips Nonstick Potato Masher. Best for Large Quantities: KitchenAid Gourmet Stainless Steel Wire Masher. Best for Small Batches: Sur La Table Stainless Steel Mini Masher. Best Ricer: OXO Good Grips 3-in-1 Adjustable Potato Ricer.
From allrecipes.com


BEEF AND POTATO DUMPLING CASSEROLE - GLUTEN FREE RECIPES
While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream.
From fooddiez.com


BEEF CASSEROLE WITH PARMESAN DUMPLING
Beef casserole with parmesan dumpling. 173 ratings · 2.5 hours · Serves 6. taste.com.au. 214k followers . Beef Casserole Recipes ... Easy slow cooker beef ragout recipe. Cubed beef stew meat with vegetables cooked in a slow cooker. Serve this yummy stew over rice, noodles, or a cooked grain, such as barley, wheat berries, or oat groats. ...
From pinterest.com.au


PORK AND SHRIMP STEW W/POTATOES - THERESCIPES.INFO
Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Br
From therecipes.info


GRANDMA'S MEAT AND DUMPLING CASSEROLE - LOVEFOODIES
Ingredients The casserole. 1 lb or 500 g cheap cut lamb or beef cubed 1 onion chopped 3 cloves garlic chopped 2 large carrots, peeled and sliced into chunks
From lovefoodies.com


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