Veggie Casserole with Dill Drop Biscuits

  • Prep 15 min
  • Total 40 min
  • Servings 6

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
200
% Daily Value
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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