Impossible asparagus pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen, VGHC42A | ||
| 1 | can | Water Chestnuts, Drain, Chop |
| Coarsely 8oz | ||
| 1 | pack | Frozen Cut Asparagus, Thaw, |
| Drain Well 10oz or | ||
| 1 | pack | Frozen Broccoli Spears, Thaw |
| Drain, Cut 1\" Pieces 10oz | ||
| 2 | ounces | Chopped Pimientos, Drained |
| ½ | cup | Chopped Onion |
| 1½ | cup | Shredded Sharp Cheddar |
| Cheese | ||
| 1½ | cup | Milk |
| 3 | xes | Eggs |
| ¾ | cup | Bisquick |
| ½ | teaspoon | Garlic Salt |
| ¼ | teaspoon | Pepper |
| 2 | ounces | Chopped Pimientos, Drained |
Directions
Heat oven to 400~. Lightly grease 10" pie plate. Reserve ¼ C of the water chestnuts. Layer asparagus (or broccoli), remaining water chestnuts, 1 jar of pimientos, the onion and cheese in plate. Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high. Pour into plate. Bake until golden brown and knife inserted in center comes out clean 40 to 45 minutes.
Cool 5 minutes. Garnish with water chestnuts and pimientos.