Individual Vegetable Meat Casseroles Recipe
Ingredients
| Bulk pork sausage/Ground beef | 1 Pound | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Canned tomatoes | 16 Ounce, cut up | |
| Frozen whole kernel corn/17-ounce can whole kernel corn, drained | 10 Ounce, thawed | |
| Frozen cut green beans/16-ounce can cut green beans, drained | 9 Ounce, thawed | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Dried thyme/Ground sage | 1⁄4 Teaspoon, crushed | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Shredded sharp cheddar cheese | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 519 Calories from Fat 254
% Daily Value*
Total Fat 28 g43.6%
Saturated Fat 10.1 g50.4%
Trans Fat 0 g
Cholesterol 77.7 mg25.9%
Sodium 659.9 mg27.5%
Total Carbohydrates 47 g15.7%
Dietary Fiber 5.5 g22.1%
Sugars 5.2 g
Protein 19 g38.6%
Vitamin A 19.6% Vitamin C 20.5%
Calcium 27.9% Iron 22.2%
*Based on a 2000 Calorie diet
Directions
Stir in the 3 tablespoons flour, 1/2 teaspoon salt, and dash pepper.
Stir in undrained tomatoes.
Cook, stirring constantly, till thickened and bubbly.
Stir in corn and green beans.
Bring mixture to boiling.
Meanwhile, to make dumplings, in a medium mixing bowl thoroughly stir together the 1 cup flour, baking powder, thyme or sage, and 1/2 teaspoon salt.
In another bowl combine milk and cooking oil.
Add milk mixture all at once to flour mixture, stirring just till moistened.
Spoon boiling hot meat mixture into six 8-ounce individual casseroles.
Drop dumpling dough from a tablespoon onto each casserole.
Sprinkle each with about 1 tablespoon shredded cheddar cheese.
Bake, uncovered, in 350° oven for 25 to 30 minutes.
Chef
