Serve this meatless egg bake with a bowl of fresh berries and your favorite muffins.
cups cut (1 inch) asparagus spears*
cup chopped red bell pepper
medium green onions, sliced (1/2 cup)
cups shredded Swiss cheese (8 oz)
cup Original Bisquick™ mix
teaspoon lemon-pepper seasoning salt
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.
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.
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.
*One 9-ounce box of Green Giant® frozen asparagus cuts, thawed and drained, can be substituted.(Don't cook the asparagus; just add it to the casserole.)
This bake can be made 8 to 12 hours ahead. Make as directed through step 2; cover and refrigerate. When ready to bake continue as directed in step 3, (bake time may be longer).
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.