2 lbs. ground beef
1 c. sour cream (in 2 parts)
3 tbsp. dry onion soup
1 egg, slightly beaten
1 1/2 c. soft bread crumbs
1/2 c. butter (in 2 parts)
3/4 + 2 tbsp. milk
3 1/2 c. soft bread crumbs (in 2 parts)
1 sm. can mushrooms and liquid
2 each (10 1/2 oz. cans) cream of chicken soup
1 2/3 c. water
2 c. flour
4 tsp. baking powder
1 tbsp. poppy seed
1 tsp. celery salt
1 1/4 tsp. poultry seasoning (in 2 parts)
3 tsp. onion flakes (in 2 parts)

Form hamburger ground beef, 1/2 cup sour cream, 3 tablespoons dry onion flakes, 1 egg and 1 1/2 cups soft bread crumbs into meatballs. Brown meatballs slowly in 1/4 cup butter.

Mix together - 1 small can mushrooms and liquid, 1 can cream of mushroom soup, 1 2/3 cups water, add to meatballs and simmer 20 minutes. Add water if needed.

MAKE BUTTER DUMPLINGS and place on top. Mix - 2 cups flour, 4 teaspoons baking powder, 1 tablespoon poppy seed, 1 teaspoon celery salt, 1 teaspoon poultry seasoning, 2 teaspoons onion flakes. Blend in 1/4 cup melted butter and (3/4 cup + 2 tablespoons) milk.

Make 12 dumplings - drop into 2 cups soft bread crumbs, roll to coat and place on top. Bake uncovered in 3 quart casserole (or 2 smaller ones) at 400 degrees for 20-25 minutes until golden.

EXTRA SAUCE; Simmer 1 can cream of chicken soup, 1 teaspoon onion flakes, 1/4 teaspoon poultry seasoning; stir in 1/2 cup sour cream and heat (do not boil). Serve over portions. Serves 8 or more. Lots of trouble, but SO good!