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Salmon-asparagus Pie

  • on May 5, 2009
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Ingrients & Directions


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

HEAT oven to 400 degrees. Grease pie plate, 10×1-1/2 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,

Yields
6 Servings

Article Categories:
Pies

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