Veggie Casserole with Dill Drop Biscuits

1

medium onion, chopped (1/2 cup)

1

bag (1 lb) frozen broccoli, carrots and cauliflower

2

cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

1

container (10 oz) refrigerated Alfredo pasta sauce

2 1/4

cups Original Bisquick® mix

2/3

cup milk

3/4

teaspoon dried dill weed

1 Heat oven to 400°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.

2 Stir in vegetable mixture, broccoli and Alfredo sauce; reduce heat to medium. Cover; cook 5 to 6 minutes, stirring occasionally, until hot. Spoon into ungreased 8-inch square (2-quart) glass baking dish.

3 In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.

4 Bake 18 to 22 minutes or until biscuits are golden brown.