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California Casserole Recipe
|Veal/Beef round steak||2 Pound|
|Cooked onions||1 3⁄4 Cup (28 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Water||1 Can (10 oz)|
|Flour||1 Cup (16 tbs)|
|Double acting baking powder||2 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Onion flakes||1⁄2 Teaspoon|
|Salad oil||1⁄8 Cup (2 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄8 Cup (2 tbs)|
|Crackers||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3350 Calories from Fat 1457
% Daily Value*
Total Fat 165 g254%
Saturated Fat 62 g310.1%
Trans Fat 0.5 g
Cholesterol 812.1 mg
Sodium 5399.5 mg225%
Total Carbohydrates 249 g83%
Dietary Fiber 10.9 g43.7%
Sugars 26.6 g
Protein 207 g414.2%
Vitamin A 80.2% Vitamin C 10%
Calcium 112.9% Iron 92.7%
*Based on a 2000 Calorie diet
Pound mixture into meat, cut into 2 inch cubes.
Brown thoroughly in oil.
Put in a 9x13 inch pan and add can of onions.
Combine chicken soup and water in skillet used for browning.
Bring to boil and pour over meat.
Bake in moderate oven, 350 degrees, for about 45 min. or until meat is tender.
Add dumplings, increase temp, to 425 degrees, bake for 20 to 25 min. or until golden brown.
Sift together flour, baking powder, salt and poultry seasoning.
Add celery salt, onion flakes, salad oil and milk.
Drop rounded tbs. of dough into mixture of melted butter and broken up crackers.
If more gravy is desired add another can of cream of chicken soup and 1 can water.