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Savory Root Vegetable Cobbler

By: Addie K. Martin of Culicurious
This image courtesy of

If you're looking for new easy casserole recipes for dinner, this savory dish is amazing! Loaded with veggies and topped with a biscuit topping, you won't get enough of this Savory Root Vegetable Cobbler.


  • Vegetables:
  • 3 tablespoons butter
  • 2 medium onions, diced
  • 2 cups celery, diced
  • 2 cups carrots, large diced
  • 2 pinchs of kosher salt
  • 2 tablespoons garlic, minced
  • 1 (8-ounce) package of mushrooms, stems removed and sliced
  • 1 teaspoon dried thyme
  • 2 large Russet potatoes, large diced
  • 2 turnips, large diced
  • Béchamel Sauce:
  • 5 tablespoons unsalted butter
  • 5 tablespoons all purpose flour
  • 4 cups whole milk
  • 1 tablespoon kosher salt
  • Biscuit Topping:
  • 3 cups Pioneer baking mix
  • 1 cup whole milk


  1. Preheat the oven to 350 degrees F.
  2. On the stove top in a large skillet, melt the 3 tablespoons of butter over medium heat and then add the onions, celery, carrots and two pinches of kosher salt. Cook for 10 minutes, stirring often for even cooking.
  3. Add in the garlic, mushrooms and thyme and stir very well. Cook for 5 more minutes, stirring often to be sure filling is well mixed. Once that’s done, set aside for later use.
  4. To make the béchamel sauce - in a separate pot, 5 tablespoons of butter over medium heat. Add the flour and stir well with a whisk to ensure there are no lumps. You’re making a blonde roux so this will only cook for about 2 minutes - until slightly darker but still pale (stir constantly). Whisk in the milk and one tablespoon kosher salt and stir well. Keep on the heat until sauce is thickened a bit – should take 3-5 minutes.
  5. Add in the vegetable mixture from the skillet plus the raw potatoes and turnips. Mix very well until all the veggies are well-coated with the béchamel sauce. Pour into a 9”x13” baking pan and set aside for now.
  6. In a mixing bowl, prepare the Pioneer mix according to package directions. Spoon the biscuit mix on top of the veggie base.
  7. Bake for 40 minutes uncovered. Once pulled from the oven, let sit 5 minutes then enjoy.

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