• Form hamburger, sour cream, onion soup mix, egg, and breadcrumbs into balls.
• Brown slowly in butter.
• Simmer mushrooms and their liquid, Chicken soup, and water for 20 minutes.
• Place in 3 qt. casserole dish.
• Top with dumpling recipe.
• Bake uncovered at 400° 20-25 minutes.

To make dumplings

• Mix all ingredients and blend in oil and milk.
• Stir in melted butter into 2 cup soft breadcrumbs.
• Drop dough by tbls into breadcrumbs, roll to coat.
• Place on top of casserole.

• Heat the oven to 400°F.
• Prepare the stuffing according to the package directions. Spoon the stuffing across the center of a 3-quart shallow baking dish.
• Place the chicken on either side of the stuffing.
• Sprinkle the chicken with the paprika.
• Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken.
• Cover the baking dish and bake for 30 minutes or until the chicken is cooked through.

• Heat oven to 400°. Grease 10 inch quiche dish or pie plate.
• Sprinkle zucchini, tomato, onion and cheese in plate.
• Beat remaining ingredients until smooth. 15 seconds in blender on high. Pour into plate.
• Bake until knife inserted in center comes out clean, about 30 minutes.
• Cool 5 minutes.

• Heat oven to 400°. Grease 10” quiche dish or pie plate.
• Cook and stir beef and onion over medium heat until beef is brown; drain.
• Stir in seasoning mix, spread in plate, sprinkle with chilies.
• Beat milk, baking mix and eggs until smooth 15 seconds in blender. Pour into plate.
• Bake 25 minutes.
• Top with tomatoes and cheese.
• Bake until knife inserted between edge comes out clean (maybe 8 – 10 minutes longer).
• Serve with sour cream, chopped tomatoes and shredded lettuce if desired.

• Heat oven to 400°. Grease pie plate, 10”x 1 ½”.
• Mix crabmeat (or tuna), cheeses, onions and pimiento. Place in plate.
• Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into plate.
• Bake until knife inserted between center and edge comes out clean, 35-40 minutes.
• Cool 5 minutes.

• Heat oven to 425°, grease pie plate 10”x 1 ½ ”.
• Sprinkle chilies and cheese in plate.
• Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into plate.
• Bake until knife inserted between center and edge comes out clean. 25-30 minutes.
• Cool 10 minutes.
• Serve with sour cream and guacamole.

• Heat oven to 400°. Lightly grease a 10 inch pie pan.
• Layer cottage cheese and parmesan cheese in pan.
• Mix cooked beef, oregano, basil, tomato paste and ½ c. mozzarella cheese and spoon evenly over top.
• In blender, beat milk, Bisquick, eggs, salt and pepper until smooth. Pour into pie plate.
• Bake until golden brown, or until a knife inserted halfway between center and edge comes out clean. 30-35 minutes.
• Sprinkle with remaining cheese.
• Let stand 5 minutes before cutting.

• Heat oven to 400°. Grease pie plate, 10”x 1 ½ “.
• Heat beans in 1 inch salted water to boiling.
• Cook uncovered 5 minutes.
• Cover and cook until tender, 5 – 10 minutes, drain.
• Mix beans, mushrooms, onion, garlic and cheese in plate.
• Beat remaining ingredients until smooth, 15 seconds in blender on high.
• Pour into plate.
• Bake until knife inserted between center and edge comes out clean, 30 – 35 minutes.
• Cool 5 minutes.

• Heat oven to 400°. Grease pie plate, 10”x 1 ½ “.
• Cook and stir beef and onion over medium heat until beef is brown; drain, spread in plate.
• Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high. Pour into plate.
• Bake 25 minutes.
• Top with tomatoes; sprinkle with cheese. Continue baking until knife inserted in center comes out clean, 5 – 8 minutes.
• Cool 4 minutes.

• Heat oven to 350°. Grease pie plate, 10”x 1 ½”.
• Spread broccoli (or other vegetables) in plate.
• Beat sour cream, cottage cheese, baking mix, butter and eggs until smooth, 15 seconds in blender on high.
• Pour into plate. Top with tomatoes, sprinkle with Parmesan cheese.
• Bake until knife inserted between center and edge comes out clean, about 30 minutes.