Broccoli Cobbler {perfect comfort food} | A Virtuous Woman

Vegetarian Broccoli Cobbler

This post may contain affiliate links. You can read my disclosure policy here. I found this recipe on Pinterest and that night I was serving it to my family for supper. This is definitely a keeper! I adapted this recipe for my family slightly because we are vegetarian. You can see the original recipe over…

This post may contain affiliate links. You can read my disclosure policy here.

Broccoli Cobbler {perfect comfort food} | A Virtuous Woman

I found this recipe on Pinterest and that night I was serving it to my family for supper. This is definitely a keeper! I adapted this recipe for my family slightly because we are vegetarian. You can see the original recipe over at Half Baked Harvest.

[Tweet “Need some comfort food? Try this delicious and super easy Broccoli Cobbler. Yum!”]

Vegetarian Broccoli Cobbler

Filling:

  • 1 can Low Sodium Cream of Celery Soup
  • 2 cans Low Sodium Cream Of Mushroom
  • 3 tablespoons Cream Cheese, softened
  • 4 cups broccoli florets, fresh or frozen
  • 1/2 cup grated sharp cheddar cheese
  • 1/2 teaspoon black pepper {optional}
  • 1 can of diced vegetarian Fried Chick’n, broth reserved {optional}

Cheddar Drop Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 cup grated sharp cheddar cheese, and 1/4 cup more for topping
  • 1/2 cup plus 2 tablespoons buttermilk, cold and shaken
  • 1 large egg, cold
  • Freshly ground pepper for topping {optional}

Preheat the oven to 375 degrees. In a large bowl, add the cream of celery soup, cream of mushroom soup and the softened  cheese. If you are using the vegetarian chick’n, add the diced pieces and the reserved broth to the mixture. This recipes is good with or with it! Mix until well combined. Add the broccoli, cheese, black pepper, and mix. Pour the mixture into a rectangular or oval casserole dish about (8×12). {I used my favorite cast iron skillet. I think it looked so pretty!}

To make the biscuit topping, add the dry ingredients to a medium bowl. Add the slightly soft butter to the flour mixture and use a fork or pastry blender to marry the butter and flour together. You want the butter to be small, pea size pieces. Add the grated cheese and toss to distribute through the mixture.

Add the buttermilk and egg to the flour mixture and mix together just until combined so that your biscuits are soft and tender – not tough and chewy. It’s always important not to overwork your biscuit dough!

Using two tablespoons, drop 6-9 mounds {I had 9 mounds on my cobbler} of dough onto the surface of the casserole mixture. Top with a generous amount of cheddar cheese. Top each biscuit with a few turns of freshly ground pepper, if desired.

Bake for 45 minutes to an hour or until the biscuits are lightly golden brown and the center of the biscuits is fluffy and not doughy. If the biscuits begin to get too brown before they are cooked through, you can cover with tin foil. Allow the Broccoli Cobbler to rest and cool slightly for a few minutes so the filling thickens before serving.

This is comfort food at it’s best!

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