Description
A hearty vegetarian casserole featuring a creamy vegetable filling topped with homemade buttery biscuits.
Ingredients
Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup + 2 tablespoons whole milk, divided
Vegetable Filling:
- 1/4 cup unsalted butter
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup chopped mushrooms
- 3–4 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons fresh thyme
- 2 cups vegetable broth
- 1/2 cup whole milk
- 2 cups mixed vegetables
- 2 tablespoons fresh parsley, chopped
Instructions
- Make biscuit dough, shape into discs, and refrigerate.
- Cook vegetables, add flour and seasonings, then broth and milk to create creamy filling.
- Stir in mixed vegetables and parsley.
- Top filling with cold biscuits and brush with milk.
- Bake at 400°F for 25 minutes, increase to 425°F for 5-6 minutes until golden.
Notes
Store leftovers in the refrigerator for up to 5 days. For make-ahead options, refrigerate filling and biscuit dough separately, then assemble just before baking.
- Prep Time: 40 minutes
- Cook Time: 30 minutes