Best Veggie Casserole With Dill Drop Biscuits Recipes

SOUTHWESTERN VEGETARIAN CASSEROLE

Southwestern Vegetarian Casserole image

This is vegetarian comfort food at its best! A flavorful filling of beans, veggies, and spices is topped with fluffy cheddar drop biscuits and baked to perfection.

Provided by Laurel Randolph

Time 1h5m

Number Of Ingredients 24

Ingredients

Cooking spray, for the casserole dish
2 teaspoons olive oil
1 small red onion, diced
2 medium yellow squash or zucchini, chopped
8 ounces cremini mushrooms, stems trimmed and diced
1 large red, orange, or yellow bell pepper, seeded and chopped
1 jalapeño, seeded and diced, optional
1/2 large bunch (about 3 cups tightly packed) curly leaf kale, stems removed and leaves roughly chopped
3 cloves garlic, minced
2 teaspoons chili powder, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 (15-ounce) cans pinto or black beans, rinsed and drained
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (7-ounce) can salsa verde
For the cheddar biscuit
2 1/3 cups (326g) all-purpose flour, divided
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter, cold and cubed
1 1/2 cups buttermilk
1 1/2 cups shredded sharp cheddar cheese, divided

Steps:

Heat the oven: Preheat the oven to 450°F and grease a 9x13-inch casserole dish with cooking spray.

Nutrition Facts : Calories 633 kcal, Carbohydrate 88 g, Cholesterol 51 mg, Fiber 13 g, Protein 25 g, SaturatedFat 11 g, Sodium 1742 mg, Sugar 13 g, Fat 22 g, UnsaturatedFat 0 g

DILLY ZUCCHINI CASSEROLE

Dilly Zucchini Casserole image

Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. -Esther Kilborn, Bridgton, Maine

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon dill weed
1 teaspoon salt
1/8 teaspoon pepper
4 large eggs, lightly beaten
1/2 cup canola oil
3 cups chopped zucchini
1 large onion, chopped

Steps:

In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 410 calories, Fat 32g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 978mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

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