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Asparagus and Swiss Bake

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Asparagus and Swiss pair up in an easy and tasty egg bake.

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(36 Ratings)

36 Ratings

5 spoons 50%

4 spoons 19%

3 spoons 22%

2 spoons

1 spoons

Member Reviews (13)

2d493c87-9d8f-44f3-bea9-3dd5b3003ec9

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PREP TIME
20 Min
TOTAL TIME
1 Hr
SERVINGS
6

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

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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.

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Expert Tips

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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 290

(Calories from Fat 150),

Total Fat 17g

(Saturated Fat 9g,
Trans Fat 1/2g),

Cholesterol 145mg;
Sodium 370mg;
Total Carbohydrate 18g

(Dietary Fiber 2g,
Sugars 7g),

Protein 18g;

Percent Daily Value*:

Vitamin A 30.00%;
Vitamin C 25.00%;
Calcium 40.00%;
Iron 10.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
2 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 13 Reviews View All

Posted 9/30/2011 2:26:39 AM REPORT ABUSE CoolCutter said:

Rating:

I have made this twice with slight changes to suit what I had on hand. I used skim milk to keep it a bit more calorie friendly and added some spinich to up the veggie content. I lightly cooked the onion and peppers in a skillet first with a spray of olive oil just to soften them.You could also soften them in the Microwave without the olive oil spray. I used regular onion once and spring onions the second time. Both were good but the regular onion needs cooking before hand to soften the flavour a bit. I did not have lemon pepper but used plenty of fresh cracked pepper and a squeeze of fresh lemon juice. I also added one small fresh medium green chili and a dash of paprika. I did not not use as much cheese as recommended and used reduced fat. It was still delicious. I served it with a green salad with mango and salsa on the side. I would use heart smart Bisquick if I could purchase here in Australia. I will definitely make this again.

This reply was: Helpful Inspiring

Posted 5/1/2011 10:50:25 PM REPORT ABUSE Jerble said:

Rating:

To each his own I guess. I didn't find this dish tasty enough to make again. It looks pretty and the ingredients sound tasty and healthy enough, but it was just too bland. I'm glad I tried it, but I'm not impressed enough to make it again or recommend it.

This reply was: Helpful Inspiring

Posted 4/23/2011 2:42:01 PM REPORT ABUSE kwaca53 said:

Rating:

This is easy and very tasty. Makes a nice week-end brunch served with fruit. Just maybe needs a bid more seasonings, but if you like asparagus this is the dish for you!

This reply was: Helpful Inspiring