1 tablespoon vegetable oil
1 cup white sugar
1 (4 ounce) can cream of mushroom soup
2 (8 ounce) packages cream cheese, softened
4 tablespoons milk
1 egg
1 teaspoon baking powder
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon white sugar
1 pound fresh, peeled potatoes, boiled
2 cups cooked, ground beef
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together oil, sugar, soup, cream cheese, milk, egg, baking powder, dry mustard, salt, white sugar and potatoes.
Arrange in a single layer in a 9x13 inch baking dish. Bake in preheated oven 30 minutes, or until browned. Remove from oven and allow to cool.
Combine the cream cheese, milk, egg, baking powder, dry mustard, salt, white sugar and potatoes. Roll mixture into dumplings.
Or stack the dumplings and stuffing, having a few inches between each one, in a single large baking dish.
Place stuffed dumplings on a baking sheet. Brush with butter and sprinkle with salt. Brush with egg and brown with brown sugar. Spoon dumplings over stuffing and brown on top.
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