Ingredients
2
tablespoons butter
1
cup chopped red bell pepper
1/2
cup chopped onion
1
jar (15 or 16 oz) Alfredo pasta sauce
1/4
cup milk
1
bag (12 oz) frozen cut green beans
1
can (15.25 oz) whole kernel sweet corn, drained
1
can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
2
tablespoons shredded Parmesan cheese
Preparation
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Cook bell pepper and onion in butter 3 to 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, milk, frozen beans and corn. Increase heat to high; cook 3 to 5 minutes longer, stirring constantly, until mixture is thoroughly heated and bubbly. Spoon into baking dish.
Separate dough into 5 biscuits; cut each in sixths. Arrange in single layer over vegetable mixture. In small microwavable bowl, microwave remaining 1 tablespoon butter uncovered on High 30 to 45 seconds or until melted. Brush biscuits with butter; sprinkle with Parmesan cheese.
Bake 20 to 25 minutes or until biscuits are golden brown and biscuits in center of dish are cooked through on bottom. Let stand 5 minutes.
