|Onion||1⁄2 Cup (8 tbs), chopped (1 medium sized)|
|Frozen broccoli||1 Pound (carrots and cauliflower)|
|Frozen broccoli cuts||2 Cup (32 tbs) (from 1-lb bag)|
|Refrigerated alfredo pasta sauce||10 Ounce|
|Original bisquick mix||2 1⁄4 Cup (36 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Dried dill weed||3⁄4 Teaspoon|
1. Heat oven to 400°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.
2. Stir in vegetable mixture, broccoli and Alfredo sauce; reduce heat to medium. Cover; cook 5 to 6 minutes, stirring occasionally, until hot. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
3. In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.
4. Bake 18 to 22 minutes or until biscuits are golden brown.