Hey There – welcome to the Twenty-ninth Week in Ordinary Times. It won’t be long now until the Advent Season is upon us. I don’t know about you, but Advent is my most favorite Season on the entire Church Year.
I’m getting a bit ahead of myself. Today happens to be Boston Cream Pie Day. Now I love a Boston Cream Pie same as the next guy – maybe even more since I’m a sucker for Chocolate Ganache and Custard Filling. I’m also watching my girlish figure, since I know there will be Holiday Feasts galore just around the corner. So let’s skip the dessert (for now) and have something delicious for a Catholic Friday Night.
Enjoy, and know you are loved by God every moment of every day.
Friday Night Veggie and Biscuit Casserole
1 (15 oz) can Corn
1 (16 oz) can Cut Green Beans
1 Red Bell Pepper
1/2 Red Onion
2 tablespoons Butter, divided
1 (15 oz) jar Alfredo Sauce
1/2 cup Milk
1 tube refrigerated Buttermilk Biscuits
2 tablespoons Parmesan Cheese
Note: If you can, find a tube of biscuits with 5-count rather than the usual 8. Only 5 are needed for this recipe. Keep biscuits refrigerated until ready to use. They are easier to cut when cold.
Heat oven to 375-degrees. Spray an 8-inch square glass baking dish with cooking spray.
Drain the cans of corn and green beans. Core, seed and dice bell pepper. Cut onion in half from root to tip, reserve half for another purpose. Peel and dice remaining half. Set the vegetables aside.
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 out 5 biscuits from the dough; 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, then serve and enjoy.
Lord, this is the people that longs to see Your face.
