Courtesy of Big Bear’s Wife
1 stick (1/2 cup) butter
1 pound whole mushrooms, quartered
3 cloves garlic, minced
1 cup all-purpose flour
2 cups reduced-sodium vegetable broth
2 cans (15 ounces each) READ 3 Bean Salad, drained and rinsed
1 cup frozen corn kernels
1 cup frozen peas
1/2 cup whole milk
1 teaspoon salt
2 teaspoons pepper
6 large refrigerated biscuits (unbaked)
Dried parsley for garnish (optional)
Makes 8 servings.
Preheat oven to 350°F.
In large Dutch oven or large saucepan, melt the butter over medium-low heat. Add mushrooms. Cook 8 to 10 minutes until tender, stirring occasionally. Add garlic; cook 1 to 2 minutes, stirring occasionally. Slowly add flour; cook and stir 2 to 3 minutes until flour mixture is smooth and thickened. Stir in vegetable broth and bean salad.
Increase heat; bring to boil. Reduce heat; simmer, 5 minutes, stirring occasionally. Stir in corn and peas. Remove from heat; stir in milk. Stir in salt and pepper, as desired.
Pour mixture into 2-quart casserole dish or a 9 x 13-inch casserole dish. Cut each biscuit into 4 triangles. Top casserole with biscuit triangles.
Bake 25 to 30 minutes, or until tops of biscuits are golden brown and vegetable mixture is bubbling. Allow to cool 15 minutes before serving. The filling will thicken as it cools. Sprinkle with dried parsley, if desired.
Note: Recipe may be cut in half if fewer servings are desired.
Nutrition information per serving (1/8 of recipe): calories; g protein; g carbohydrate; g fat; mg sodium; mg cholesterol; g dietary fiber; mg iron; mg thiamin; IU vitamin A; mg vitamin C.