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Veggie Casserole with Dill Drop Biscuits

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By Betty Crocker Kitchens
Updated Nov 6, 2008
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.
  • Step 
    4
    Bake 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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