Title: Impossible Asparagus Pie
Categories: Bisquick Cheese Impossible Vegetable
Yield: 6 Servings
| 1 | cn | Water Chestnuts, Drain, Chop |
| | | Coarsely 8oz |
| 1 | pk | Frozen Cut Asparagus, Thaw, |
| | | Drain Well 10oz or |
| 1 | pk | Frozen Broccoli Spears, Thaw |
| | | Drain, Cut 1" Pieces 10oz |
| 2 | oz | Chopped Pimientos, Drained |
| 1/2 | c | Chopped Onion |
| 1 1/2 | c | Shredded Sharp Cheddar |
| | | Cheese |
| 1 1/2 | c | Milk |
| 3 | x | Eggs |
| 3/4 | c | Bisquick |
| 1/2 | ts | Garlic Salt |
| 1/4 | ts | Pepper |
| 2 | oz | Chopped Pimientos, Drained |
Heat oven to 400~. Lightly grease 10" pie plate. Reserve 1/4 C of the
water chestnuts. Layer asparagus (or broccoli), remaining water chestnuts,
1 jar of pimientos, the onion and cheese in plate. Beat remaining
ingredients except reserved water chestnuts and 1 jar pimientos until
smooth, 15 seconds in blender on high or 1 minute with electric mixer on
high. Pour into plate. Bake until golden brown and knife inserted in
center comes out clean 40 to 45 minutes. Cool 5 minutes. Garnish with water
chestnuts and pimientos.