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Veggie and Biscuit Casserole

Name: Veggie and Biscuit Casserole
Prep time: 20 min
Total time: 55 min
Yield: 5
Ingredients: 2 tablespoons butter; 1 cup chopped red bell pepper; 1/2 cup chopped onion; 1 jar (15 or 16 oz) Alfredo pasta sauce; 1/4 cup milk; 1 bag (12 oz) frozen cut green beans; 1 can (15.25 oz) whole kernel sweet corn, drained; 1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count); 2 tablespoons shredded Parmesan cheese

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Prep 20 min
Total 55 min
Ingredients 9
Servings 5

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No family dinner is complete without a delicious side dish. With only 20 minutes of prep, this hearty vegetable biscuit casserole gives you family-pleasing flavor with minimal effort. No matter the occasion, you can't go wrong with a cheesy, creamy veggie casserole on the side. The combination of Pillsbury™ Grands!™ Biscuits, Alfredo sauce, Parmesan cheese and mixed vegetables is something everyone will love.

By Pillsbury Kitchens

Updated Apr 20, 2021

Ingredients

2 tablespoons butter
1 cup chopped red bell pepper
1/2 cup chopped onion
1 jar (15 or 16 oz) Alfredo pasta sauce
1/4 cup milk
1 bag (12 oz) frozen cut green beans
1 can (15.25 oz) whole kernel sweet corn, drained
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
2 tablespoons shredded Parmesan cheese

Make With

Pillsbury Biscuits

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.

Tips from the Pillsbury Kitchens

tip 1
Keep biscuits refrigerated until ready to use. They are easier to cut when cold.
tip 2
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.
tip 3
For extra color, top your vegetable biscuit casserole with thinly sliced fresh basil leaves.

Nutrition Information

610 Calories, 40g Total Fat, 12g Protein, 50g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 610

Calories from Fat: 360

Total Fat: 40g; 61%

Saturated Fat: 25g; 123%

Trans Fat: 1g

Cholesterol: 90mg; 31%

Sodium: 1040mg; 43%

Potassium: 620mg; 18%

Total Carbohydrate: 50g; 17%

Dietary Fiber: 4g; 18%

Sugars: 11g

Protein: 12g

% Daily Value*:

Vitamin A: 45%; 45%

Vitamin C: 35%; 35%

Calcium: 25%; 25%

Iron: 15%; 15%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;