1 medium onion, chopped (1/2 cup)
1 bag (1 lb) frozen broccoli, carrots and cauliflower
2 cups  frozen broccoli cuts
1 container (10 oz) refrigerated Alfredo pasta sauce
2 1/4 cups Bisquick mix
2/3 cup milk
3/4 teaspoon dried dill weed
  • 1 Heat oven to 400°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • 2 Stir in vegetable mixture, broccoli and Alfredo sauce; reduce heat to medium. Cover; cook 5 to 6 minutes, stirring occasionally, until hot. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
  • 3 In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.
  • 4 Bake 18 to 22 minutes or until biscuits are golden brown.
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