- Prep Time: 5m
- Cook Time: 55m
- Total Time: 1h
- Serves: 8
Ingredients
- 1 stick (1/2 cup) butter
- 16 ounces whole mushrooms, quartered
- 2 cans (15 ounces each) READ 3 Bean Salad, drained and rinsed
- 3 cloves garlic, minced
- 1 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1/2 cup whole milk
- 1 teaspoon salt
- 2 teaspoons pepper
- 6 large refrigerated biscuits
- Dried Parsley for Garnish (optional)
Instructions
- Preheat the oven to 350F.
- In a large Dutch oven or large sauce pan, melt the butter over medium-low heat.
- Add the mushrooms and cook for 8-10 minutes until tender, stirring occasionally.
- Add the minced garlic and cook for 1-2 minutes stirring occasionally.
- Slowly add the flour, stir and cook for 2-3 minutes, it will thicken up a lot.
- Stir in the vegetable broth and both cans of drained and rinsed READ 3 Bean Salad.
- Bring to a simmer and let it thicken, stirring occasionally, for 5 minutes.
- Add peas and corn.
- Remove from heat and stir in milk.
- Add pepper and salt, stir and taste.
- Add more salt or pepper if desired.
- Pour mixture into a 2 quart casserole dish or a 9x13 casserole dish.
- Cut each biscuit dough round into 4 triangles.
- Top casserole with biscuit dough.
- Bake for 25-30 minutes, or until the tops of biscuits are golden brown.
- Allow to cool about 15-30 minutes before serving.
- The filling will thicken a bit as it cools. Sprinkle with dried Parsley for Garnish (optional)
- You can also cut this recipe in half for fewer servings.
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