| 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 | 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 | t | Chopped fresh -or- |
| 1/2 | t | Dried basil leaves |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 129.1mg
Sodium: 906.7mg
Potassium: 304.7mg
Carbohydrates: 14.6g
Fiber: 1.4g
Sugar: 9.5g
Protein: 17g