VEGGIE CASSEROLE WITH DILL DROP BISCUITS

Veggie Casserole with Dill Drop Biscuits image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of 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

Steps:

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.
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 Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.
Bake 18 to 22 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 50 mg, Fat 4, Fiber 5 g, Protein 11 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 8 g, TransFat 1 1/2 g