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Veggie Casserole

Falicia's picture
Want something meatless? Try a veggie-packed casserole with a dilly of a biscuit top.
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids
Restriction: 
Vegetarian
Ingredient: 
Milk Product, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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Veggie Casserole Recipe