Asparagus and Salmon Pie

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Asparagus and Salmon Pie

Asparagus and Salmon Pie
1 lb. asparagus
1-1/2 cups Alpine Lace Swiss Cheese or low-fat, reduced-sodium Jack cheese shredded, divided
1 (6- oz.) can Bumble Bee Red Salmon drained and flaked
1/4 cup green onion sliced
1-1/4 cups nonfat milk
1 cup Krusteaz Pancake, Biscuit & Baking Mix
1/2 cup egg substitute
1/2 tsp. dill dried
1/8 tsp. pepper
Prep time: 15 minutes
Cook time: 45 minutes

Preheat oven to 400°F and spray a 9-inch pie plate with
nonstick cooking spray. Trim away the ends of the asparagus
and cut into 1-inch long julienne strips. Cook, covered, in
the microwave with 1/4 cup water for 2 minutes; drain. Place
in pie plate and top with 3/4 cup cheese, salmon and onion.
In a medium bowl, whisk together remaining ingredients until
smooth; pour over salmon mixture. Bake for 40 minutes or
until a knife inserted in the center comes out clean.
Sprinkle remaining cheese over the top and bake for 5
minutes more. Let stand 5 minutes before serving.

Makes 6 to 8 servings.
Nutritional Information:
200 calories, 16 g protein, 9 g total fat (2.5 g sat.), 14 g carbohydrate, 2 g fiber, 3 g sugar, 20 mg cholesterol, 320 mg sodium, 4 points


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