Veggie Casserole With Dill Drop Biscuits Recipes
SOUTHWESTERN VEGETARIAN CASSEROLE
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
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.
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- Preheat oven to 450°. In a large skillet, bring ingredients for the casserole base to a boil. Reduce heat to medium low and cover with a lid; heat for 20-25 minutes, stirring occasionally, until butternut squash is fork tender and lentils are cooked through. Remove from heat. While this mixture is cooking, you can get started on the biscuit topping.
- To make biscuit topping, begin by mixing the coconut oil into your flour until the coconut oil is evenly dispersed. This is called "cutting" the flour and the result is a clumpy mixture that looks like tiny dough balls. You can do this by hand using a medium mixing bowl and a fork. I like to use a stand mixer, because I can keep it running (with the paddle attachment) as I work.
- Once you've combined the oil and flour the best you can, slowly add in the sugar and baking powder; mix until combined well. Next add in the salt and then slowly drizzle in the almond milk. If you're not using a stand mixer, you may have to start kneading this in the bowl with your hands, until you get a good dough. This WILL be sticky, because they are drop biscuits! If you don't want to use your hands, a fork will work just fine, but put your back into it!
- Once the squash and lentils are cooked through, you can assemble your casserole. Pour the butternut squash mixture into a 9 x 13 pan (grease with coconut oil prior to using) and spread out evenly. Then begin dropping your biscuit dough on top by the spoonful, until it is evenly covered. Sprinkle with a dash of black pepper.
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