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Asparagus And Swiss Bake

Asparagus And Swiss Bake
  • Prep 15 min
  • Total 55 min
  • Servings 12
Succulent asparagus and savoury Swiss cheese pair up in an easy and tasty egg bake.
May 18, 2010

Ingredients

  • 2 cups (500 mL) cut (1-inch/2.5 cm) asparagus spears
  • 1/2 cup (125 mL) chopped red pepper
  • 1/2 cup (125 mL) sliced green onion
  • 2 cups (500 mL) shredded Swiss cheese
  • 3/4 cup (175 mL) BISQUICK* mix
  • 11/2 cups (375 mL) milk
  • 1 tsp (5 mL) lemon-pepper seasoning salt
  • 3 eggs

Steps

  • 1
    Heat oven to 350°F (180°C). Spray 8-inch (20 cm) square baking dish with non-stick cooking spray. In medium saucepan, heat 1-inch (2.5 cm) water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
  • 2
    In baking dish, mix asparagus, red pepper and onions. Sprinkle with 1 1/2 cups (375 mL) of the cheese. In medium bowl, stir the remaining ingredients until blended; pour into baking dish.
  • 3
    Bake uncovered 30 to 35 minutes, sprinkling with remaining 1/2 cup (125 mL) cheese for last 5 minutes of baking, until knife inserted between centre and edge comes out clean.

  • Kitchen Tip: If you don't have fresh asparagus on hand, use frozen asparagus cuts, thawed and drained. Don't cook the asparagus in boiling water; just add it to the casserole.

Nutrition Facts

Serving Size: 12
Calories
290
Total Fat
17g
Saturated Fat
9g
Trans Fat
1/2g
Cholesterol
145mg
Sodium
370mg
15%
Total Carbs
18g
Dietary Fiber
2g
Sugars
7g
Protein
18g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
40%
40%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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