Swiss Dumpling Casserole Recipes

SWISS DUMPLING CASSEROLE

Steps:

• Combine eggs and water; stir in flour and salt beating until smooth and shiny.
• The batter should pull from the side of the bowl, and should slowly slide off a spoon.
• Drop dough by ½ teaspoonfuls into large pot of boiling water (or pass through a large holed colander).
• Cook 2 to 3 minutes or until the dumplings pop to the surface.
• Remove the Spaetzle with a slotted spoon and place in a casserole dish.
• Melt the butter and sauté the onions until soft, with browned edges and add the nutmeg.
• Fold in the Swiss cheese and the sautéed onion mixture into the spaetzle.
• Salt and pepper to taste.
• Top with the reserved Swiss cheese.
• Place dish in a pre-heated 350 degree oven for 30 minutes.

CHICKEN DUMPLING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
• Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
• Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
• Bake casserole for 30-40 minutes, or until the top is golden brown.

POTATO DUMPLING CASSEROLE

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.

CHICKEN & DUMPLING CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

CHICKEN AND DUMPLING CASSEROLE

Steps:

• Lightly grease 13x9x2 baking dish.
• In a large kettle melt butter and saute onions, celery, garlic until tender.
• Add flour, sugar, salt, basil, pepper and chicken broth.
• Bring to a boil.
• Boil a minute then add chicken and frozen peas.
• Pour into previously prepared pan.
• For dumplings combine biscuit mix, basil and 2/3 cup milk stir until moistened and use fork to drop dumplings onto casserole (12 dumplings) Bake uncovered at 350 for 30 min.
• cover and bake 10 min more or until dumplings are done.