Asparagus and Swiss Bake

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

Yield

6 servings

Ingredients

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 ounces)
3/4 cup Original Bisquick® mix
1 1/2 cups milk
1 teaspoon lemon-pepper seasoning salt
3 eggs

Directions

Preheat oven to 350°F (177°C). 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.

Additional Information

* If you don't have fresh asparagus on hand, use a 9-ounce box of frozen asparagus cuts, thawed and drained. Don't cook the asparagus in boiling water; just add it to the casserole.

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