Individual Vegetable Meat Casseroles
|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)|
In large skillet cook sausage or ground beef and onion till meat is browned and onion is tender; drain off fat.
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 350Â° oven for 25 to 30 minutes.