Wednesday, January 13, 2016

Broccoli Cheddar Dumpling Bake

When my friend Casey told me about this recipe I knew that we had to try it.  I changed up the directions some to make it less like  soup and more like a thick dumpling style dish.  It was fantastic! We ate the entire recipe in one sitting and I think if there had been a bit more my husband might have had a third helping.  We used this as a main dish since we eat meatless several nights a week but it could be used as a side dish as well.  This recipe is adapted from A Beautiful Mess.

2 tbsp butter
1/4 cup flour
1 small onion (diced)
3 broccoli florets (chopped)
3 cloves garlic (minced)
2 1/2 cups chicken or vegetable stock
1 1/2 cups shredded cheddar cheese (divided)
biscuit mix
ingredients to make the biscuits according to the box 

Heat oven to 450. In a large pan melt the butter over medium heat. Add the onion and a little salt and pepper then cook the onions until the become tender. Stir in the garlic and let cook for 30 seconds. Whisk in the flour and let cook for 2 minutes. Pour in the first cup of stock and whisk constantly while the mixture begins the thicken.  When it becomes a gravy consistency add the next cup of stock and continue to whisk until the mixture begins to thicken again.  Add the remaining 1/2 cup of stock and whisk until it is combined. Stir in 1 cup of cheddar cheese then mix in the broccoli.  Let cook for 3 minutes and then pour into a deep 8x8 or round baking dish. Mix the biscuits according to directions adding in 1/2 a cup of cheese. Drop the biscuits on top of the broccoli mixture. Bake for 15-20 minutes or until bubbly and the biscuits are starting to brown on top. Let cool for 5 minutes before serving.

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