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

6 Ratings

2 Reviews

1 Questions

Prep 20 min
Total 55 min
Ingredients 9
Servings 5

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 April 20, 2021

Make With

Pillsbury Biscuits

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

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.

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.

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;