| 2 | cups cut (1 inch) asparagus spears |
| 1/2 | cup chopped red bell pepper |
| 8 | medium green onions, sliced (1/2 cup) |
| 2 | cups shredded Swiss cheese (8 oz) |
| 3/4 | cup Original Bisquick® mix |
| 1 1/2 | cups milk |
| 1 | teaspoon lemon-pepper seasoning salt |
| 3 | eggs |
Serve with...
Easy Cream Biscuits
Total Time:
30 min
| 1. | Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly. |
| 2. | In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish. |
| 3. | Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean. |
| Heat oven to 375°F. Increase Original Bisquick® mix to 1 cup. Bake 40 to 45 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking. |
|
| If you don't have fresh asparagus on hand, use a 9-ounce box of Green Giant® frozen asparagus cuts, thawed and drained. Don't cook the asparagus in boiling water; just add it to the casserole. |
|
| Serve this savory brunch dish with a bowl of fresh berries and hot biscuits. |
Nutrition Information:
290 ( 150); 17g ( 9g, 1/2g); 145mg; 370mg; 18g ( 2g, 7g); 18g 30%; 25%; 40%; 10% 1/2 ; 1/2 ; 1 ; 2 1