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Steps
1
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2
In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Cook bell pepper and onion in butter 3 to 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, milk, frozen beans and corn. Increase heat to high; cook 3 to 5 minutes longer, stirring constantly, until mixture is thoroughly heated and bubbly. Spoon into baking dish.
3
Separate dough into 5 biscuits; cut each in sixths. Arrange in single layer over vegetable mixture. In small microwavable bowl, microwave remaining 1 tablespoon butter uncovered on High 30 to 45 seconds or until melted. Brush biscuits with butter; sprinkle with Parmesan cheese.
4
Bake 20 to 25 minutes or until biscuits are golden brown and biscuits in center of dish are cooked through on bottom. Let stand 5 minutes.
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Keep biscuits refrigerated until ready to use. They are easier to cut when cold.
Like it hot? Stir 1/2 to 1 teaspoon Sriracha sauce into the vegetable mixture while in the skillet for a spicy kick to this veggie casserole.
For extra color, top your vegetable biscuit casserole with thinly sliced fresh basil leaves.
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