Recipe by lauralie41
This recipe sounds very good and uses fresh asparagus. Again, it is a recipe from Betty Crocker Bisquick cookbooklet, October 1998. If you are like me and do not like to debone and pick thru canned salmon there is also a package of salmon. I believe it is Chicken of the Sea and is in the aisle with the tuna in the grocery store. My mom has used the packaged tuna and said it does taste a bit better than the canned and not so much of the mess.
Top Review by Boomette
This is like a quiche. But no crust. I like that it's made with bisquick (I made recipe#452092 and used it in this recipe). I used a bunch of asparagus and I'm sure it gave me more than 2 cups. I used a small onion instead of green onion. The taste is very good. Thanks Lauralie :) Made for PAC Spring 2012
- 1 lb asparagus, cut into 1-inch pieces and approximately 2 cups
- 2 medium green onions, sliced 1/4 cup
- 1 1⁄2 cups swiss cheese, shredded
- 6 ounces salmon, drained and flaked
- 1 cup Bisquick baking mix
- 1 3⁄4 cups milk
- 1 1⁄2 teaspoons fresh basil or 1⁄2 teaspoon dried basil leaves
- 1⁄8 teaspoon pepper
- 3 eggs
Directions See How It's Made
- Preheat oven to 400 degrees. Grease a 10x1 1/2 inch pie plate. Sprinkle asparagus, onions, 1/4 cup of the cheese and salmon into the pie plate, follow that order.
- Stir together the baking mix, milk, basil, pepper, and eggs until blended and pour over salmon.
- Bake for 40 to 45 minutes uncovered, or until knife inserted in the center comes out clean. Sprinkle remaining cheese immediately on pie. Bake an additional two minutes or until cheese is melted. Let stand 10 minutes, slice, and serve.