Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Asparagus; cut into 1-inch pieces (about 2 cups) |
| ¼ cup | Sliced green onions (2 to 3 medium) |
| 1½ cup | Shredded Swiss cheese (6-oz) |
| 1 can | (6.125-oz) salmon or tuna; drained and flaked |
| 1¾ cup | Milk |
| 3 \N | Eggs |
| 1 cup | Bisquick original baking mix |
| 1½ teaspoon | Chopped fresh -or- |
| ½ teaspoon | Dried basil leaves |
| ⅛ teaspoon | Pepper |
HEAT oven to 400 degrees. Grease pie plate, 10x1-½ inches. Sprinkle into pie plate in order listed: asparagus, onions, ¾ 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 ¾ 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 1-½ cups and increase baking mix to 1¼ cups.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .