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Root Vegetable Casserole with Dumplings


Root Vegetable Casserole with Dumplings is a nice twist on the classic, heavier dumpling casserole recipe.

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Yield: Serves 8


  • 2 russet potatoes, peeled and cubed
  • 2 Yukon gold potatoes, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 3 carrots, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-1/2 cups vegetable broth
  • 2 tablespoons butter
  • 1/2 teaspoon dried oregano leaves
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (3-ounce) package cream cheese, softened
  • 1 (3-ounce) package soft goat cheese
  • 1-1/2 cups biscuit mix or Homemade Bisqwick Mix
  • 1 teaspoon dried Italian seasoning
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1 egg, beaten
  • 2 tablespoons butter, melted


Preheat oven to 400 degrees F. Grease a 3-quart baking dish with butter and set aside. Cut all vegetables into 1" cubes. Toss in prepared dish. Drizzle broth over all and dot with butter. Sprinkle with oregano, basil, thyme, salt, and pepper.

Cover tightly with foil and bake for 1 hour, turning vegetables once halfway through cooking time with spatula. When vegetables are almost tender, cut cream cheese into small pieces and crumble goat cheese. Stir into vegetables until melted and combined.

During last 10 minutes of baking time, before you stir in the cheese, make the dumplings. In medium bowl, combine biscuit mix, dried Italian seasoning, and Parmesan cheese. Add milk, egg, and butter and stir just until combined.

After adding cheese to vegetables, drop dumpling mixture by tablespoons over the top. Bake for 15-18 minutes longer until dumplings are thoroughly cooked.

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