How To Make Spring Veggie Casserole with Little Herb Dumplings
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 2 cups of mixed spring vegetables (peas, asparagus, carrots)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of vegetable broth
- 1 cup of milk
- 1 tbsp of flour
- 2 tbsp of butter
- Salt and pepper, to taste
- 1 cup of all-purpose flour
- 2 tsp of baking powder
- 1/2 tsp of dried herbs (thyme, rosemary, parsley)
- 1/2 cup of milk
- 2 tbsp of chopped fresh herbs (thyme, rosemary, parsley)
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until softened.
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Add the mixed spring vegetables to the skillet and cook for 5 minutes, until they start to soften.
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Sprinkle the flour over the vegetables and stir well to coat.
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Slowly pour in the vegetable broth and milk, stirring constantly until the mixture thickens. Season with salt and pepper to taste.
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Transfer the vegetable mixture to a greased baking dish.
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In a medium bowl, whisk together the all-purpose flour, baking powder, dried herbs, and a pinch of salt.
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Stir in the milk and chopped fresh herbs until a sticky dough forms.
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Drop spoonfuls of the dumpling mixture on top of the vegetable casserole.
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Bake in the preheated oven for 25-30 minutes, until the dumplings are golden brown and the casserole is bubbly.
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Serve hot and enjoy!
Nutrition
- Calories : 296kcal
- Total Fat : 10g
- Saturated Fat : 6g
- Cholesterol : 26mg
- Sodium : 578mg
- Total Carbohydrates : 44g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 8g
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