Best Veggie Casserole With Dill Drop Biscuits Recipes
MOOSEWOOD HOMESPUN POT PIE
Make and share this Moosewood Homespun Pot Pie recipe from Food.com.
Provided by charlened
Categories Savory Pies
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 400.
- Lightly oil a 9 x 13 casserole dish.
- Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, shrooms and mustard. Cook till the shrooms start to release their juices, about 5 minutes.
- Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 - 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside.
- In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits.
- Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.
Nutrition Facts : Calories 488.8, Fat 15.5, SaturatedFat 8, Cholesterol 32.2, Sodium 1442.3, Carbohydrate 78, Fiber 7.8, Sugar 9, Protein 13
DILLY ZUCCHINI CASSEROLE
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
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
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
