Description
Creamy vegetable casserole topped with tender homemade biscuits and baked until golden.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 cup plus 2 tablespoons whole milk
- 1/4 cup unsalted butter
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup mushrooms
- 3 garlic cloves
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons thyme
- 2 cups vegetable broth
- 1/2 cup milk
- 2 cups mixed vegetables
- 2 tablespoons parsley
Instructions
- Whisk flour baking powder and salt
- Cut in butter and add milk to form dough
- Shape 8 biscuits and chill
- Cook onion carrots celery mushrooms and garlic
- Add flour seasonings broth and milk
- Simmer until thickened
- Stir in mixed vegetables and parsley
- Transfer filling to baking dish
- Top with biscuits and brush with milk
- Bake at 400F for 25 minutes
- Increase to 425F and bake 5 to 6 minutes more
- Cool slightly and serve
Notes
- Keep butter cold for fluffy biscuits
- Store leftovers refrigerated for up to 5 days
- Freeze filling separately for best results
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8
- Sodium: 780
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 6
- Protein: 11
- Cholesterol: 42