1 pound lean ground beef
1 large onion, chopped (1 cup)
1 package (8 oz) sliced fresh mushrooms
1 teaspoon salt
3/4 cup water
2 tablespoons butter or margarine
1 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
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 (1 lb) Green Giant® frozen broccoli cuts, thawed and drained
1/4 cup ketchup


1. Heat oven to 400ºF. Cook beef, onion, mushrooms and salt in 12-inch skillet over medium heat, stirring occasionally, until beef is brown.

2. While beef is cooking, heat water and butter to boiling in 2-quart saucepan; remove from heat. Stir in potatoes (dry) and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.

3. 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.

4. Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.

Prep Time:15 min
Start to Finish:45 min
Makes:6 servings

From- Betty Crocker