This is a wonderful cold weather comfort food. Be sure the potatoes are cooked before putting them int he casserole. I have made this before without cooking them enough. A few times I have cooked the poatoes seperately to be sure they are cooked enough.
1. Preheat oven to 350?. In a large skillet, melt margarine over medium heat. Add onion and garlic, cook, stirring occasionally, until soft 2 to 3 minutes. Add broccoli florets, peas, carrot, green beans and potatoes. Cook, stirring occasionally, 5 minutes. Reduce heat to low. Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fine herbes, and stir. Cover and cook 10 minutes (or longer- until potatoes are tender). Remove from heat.
2. Transfer cooked vegetables to a 2-qt casserole dish. In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk. On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes. On a layer of wax paper, roll out dough to size of baking dish.
3. Carefully lift rolled-out cornmeal dough and invert to cover casserole dish. Remove wax paper. Crimp edges to side of casserole to cover tightly. Make a few slits on top of the pie. Bake 20 to 25 minutes until crust is golden brown.
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Serving Size: 1 Serving (488g) | ||
Recipe Makes: 6 | ||
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Calories: 409 | ||
Calories from Fat: 147 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 19.2mg | 6 % | |
Sodium 1832.6mg | 63 % | |
Potassium 588.4mg | 15 % | |
Total Carbohydrate 56.1g | 16 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 50.1g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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