Want something meatless? Try a veggie-packed casserole with a dilly of a biscuit top.
Veggie Casserole with Dill Drop Biscuits
- Prep Time 15 min
- Total 40 min
- Servings 6
- Ingredients 7
Ingredients
- 1 medium onion, chopped (1/2 cup)
- 1 bag (1 lb) frozen broccoli, carrots and cauliflower
- 2 cups frozen broccoli cuts
- 1 container (10 oz) refrigerated Alfredo pasta sauce
- 2 1/4 cups Original Bisquick™ mix
- 2/3 cup milk
- 3/4 teaspoon dried dill weed
Instructions
-
Step1Heat 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.
-
Step2Stir 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.
-
Step3In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.
-
Step4Bake 18 to 22 minutes or until biscuits are golden brown.
Nutrition
410
Calories
22g
Total Fat
11g
Protein
41g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 11g
- 57%
- Trans Fat
- 1 1/2g
- Cholesterol
- 50mg
- 16%
- Sodium
- 760mg
- 32%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 8g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 35%
- 35%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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