Ingredients
Scale
- 24 oz whole milk cottage cheese, 680 g
- 2 Tbsp cornstarch
- 1 12-oz bag frozen peas and carrots, 340 g
- 2 15-oz cans chickpeas, drained, 425 g cans
- 1 15-oz can corn, drained, 425 g
- 2 cloves garlic, minced
- 1 tsp vegetable bouillon base, we used Better Than Bouillon
- 1 tsp each dried thyme and parsley
- ½ tsp onion powder
- ¼ tsp each salt and pepper
- 1 16-oz can refrigerated biscuits, or 8 uncooked biscuits, we used Pillsbury Grands, 453 g
Instructions
- Preheat oven to 400°F (204°C).
- Blend the cottage cheese and cornstarch until smooth using a blender.
- In a 9×13 inch casserole dish, combine the blended cottage cheese with peas and carrots, chickpeas, corn, minced garlic, vegetable bouillon base, thyme, parsley, onion powder, salt, and pepper. Stir well to combine.
- Place the dish in the oven and bake for 15 minutes. Remove from the oven and stir the mixture.
- Cut each biscuit into about 4 pieces and arrange them over the sauce in a single layer without pressing them in. Optionally spray with vegetable oil for browning.
- Lower the oven temperature to 350°F (176°C) and bake for another 20 to 30 minutes, until the biscuits are golden brown and the sauce is bubbling. Serve warm!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to substitute frozen vegetables with fresh ones if available.
Add cheese on top for extra flavor before baking if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg