Veggie Casserole with Dill Drop Biscuits

Want something meatless? Try a veggie-packed casserole with a dilly of a biscuit top.


6 servings


1 medium onion, chopped (1/2 cup)
1 (1 pound) bag frozen broccoli, carrots and cauliflower
2 cups frozen broccoli cuts
1 (10 ounce) container refrigerated Alfredo pasta sauce
2 1/4 cups baking mix (e.g. Original Bisquick®)
2/3 cup milk
3/4 teaspoon dried dill weed


Preheat oven to 400°F (204°C). Spray a 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.

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.

In medium bowl, stir baking mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.

Bake for 18 to 22 minutes or until biscuits are golden brown.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes Total Time: 35 minutes

Additional Information

Use reduced-fat Alfredo sauce to reduce the calories to 300 and the fat to 13 grams per serving. Look for it in the refrigerated and pasta sauce sections of your grocery store.

Nutritional Information

Amount per serving: Calories 410 (Calories from Fat 200), Total Fat 22 g (Saturated Fat 11 g, Trans Fat 1 1/2 g), Cholesterol 50 mg; Sodium 760 mg; Total Carbohydrate 41 g (Dietary Fiber 5 g, Sugars 8 g), Protein 11 g; Exchanges: 2 Starch; 2 Vegetable; 4 Fat; Carbohydrate Choices: 3

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