1. Heat oven to 400°. Grease pie plate, 9 x 1 1/4 inches. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Immediately sprinkle with remaining 3/4 cup cheese. Bake about 2 minutes or until cheese is melted. Let stand 10 minutes before serving.
HIGH ALTITUDE (3500 to 6500 feet): Increase first bake time to 50 to 55 minutes.
NUTRITION FACTS: 1 Serving: Calories 175 (Calories from fat 90) Fat 10g (Saturated 5g) Cholesterol 85mg Sodium 310mg Carbohydrate 8g (Dietary Fiber 1g) Protein 14g % DAILY VALUE: Vitamin A 8% Vitamin C 6% Calcium 30% Iron 4% DIET EXCHANGES: 1 1/2 Lean Meat 2 Vegetable 1 Fat
BETTY'S TIP: Here's a simple substitution: Use 1 package (10 ounces) frozen cut asparagus, thawed and well drained, instead of the fresh asparagus. Decrease the milk from 1 cup to 3/4 cup, and increase the Bisquick from 1/2 cup to 3/4 cup.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Impossibly Easy Salmon-Asparagus Pie recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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