Salmon-asparagus pie

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, .

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