| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus; cut into 1-inch pieces (about 2 cups) |
| 1/4 |
c |
Sliced green onions (2 to 3 medium) |
| 1 1/2 |
c |
Shredded Swiss cheese (6-oz) |
| 1 |
cn |
(6.125-oz) salmon or tuna; drained and flaked |
| 1 3/4 |
c |
Milk |
| 3 |
|
Eggs |
| 1 |
c |
Bisquick original baking mix |
| 1 1/2 |
ts |
Chopped fresh -or- |
| 1/2 |
ts |
Dried basil leaves |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
HEAT oven to 400 degrees. Grease pie plate, 10x1-1/2 inches. Sprinkle into
pie plate in order listed: asparagus, onions, 3/4 cup of the cheese and the
salmon.
BEAT remaining ingredients except cheese in blender on high speed about 15
seconds, or with wire whisk or hand beater about 1 minute, until smooth.
Pour over salmon.
BAKE 40 to 45 minutes or until knife inserted in center comes out clean.
Immediately sprinkle with remaining 3/4 cup cheese. Bake about 2 minutes
longer or until cheese is melted. Let stand 10 minutes before serving. 6
to 8 servings.
NOTE: 1 package (10-oz) frozen asparagus cuts, thawed and well drained,
can be substituted for the fresh asparagus. Decrease milk to 1-1/2 cups and
increase baking mix to 1 1/4 cups.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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