This is a delicious and homey dish. A little bit like a mix between vegetable pot pie and a casserole, it’s perfect for when you’ve got the cold weather blues. You can use canned biscuits to speed it up too. I’d also suggest doubling the casserole part without the biscuits if you’re going to freeze it.
Vegetable and Biscuit Bake
AuthorMabIn a high sided skillet, heat the olive oil then add in leeks, celery, and carrots. Cook for 7-8 minutes until they begin to soften.
To the pan add the squash, frozen vegetables, and mushrooms. Stir and cook for another 4-5 minutes.
Stir in flour, salt, and pepper and stir to coat. Once coated, pour in milk and stir.
Add the white beans and sage then allow to simmer for 10-15 minutes, until the mixture is thick.
Heat an oven to 180°C. Pour the vegetable mixture into a medium sized baking dish and top with biscuits.
Bake for 20-25 minutes, until biscuits are cooked and brown on the top.
Adapted from Pumpkin and Peanut Butter
Ingredients
Directions
In a high sided skillet, heat the olive oil then add in leeks, celery, and carrots. Cook for 7-8 minutes until they begin to soften.
To the pan add the squash, frozen vegetables, and mushrooms. Stir and cook for another 4-5 minutes.
Stir in flour, salt, and pepper and stir to coat. Once coated, pour in milk and stir.
Add the white beans and sage then allow to simmer for 10-15 minutes, until the mixture is thick.
Heat an oven to 180°C. Pour the vegetable mixture into a medium sized baking dish and top with biscuits.
Bake for 20-25 minutes, until biscuits are cooked and brown on the top.