Like salmon? You’ll love it baked with asparagus, onions and Swiss cheese in this savory quiche-like pie.
A 10-ounce package of frozen asparagus cuts, thawed and well drained, can be substituted for the fresh asparagus. Decrease milk to 3/4 cup, and increase Bisquick mix to 3/4 cup.
Refrigerate asparagus upright, with stems standing in about an inch of water, and cover the asparagus and container with a plastic bag.
For even easier ingredient preparation, use a kitchen scissors to snip the green onions.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
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