Smoked Salmon Casserole


2 cups small broccoli florets (mushrooms or asparagus spears may be substituted)
10 green onions, chopped
1/2 pound sliced smoked salmon, cut into 1-inch pieces
2 cups (packed) grated Monterey Jack cheese (about 8 ounces)
8 ounces cream cheese, chilled, cut into to inch pieces
8 large eggs
2 cups whole milk
1 cup buttermilk baking mix (such as Bisquick)
1/4 teaspoon salt
1/4 teaspoon ground black pepper


Butter 13x9x2-inch baking dish. Arrange broccoli (mushrooms) and half of green onions evenly over bottom of dish. Sprinkle with smoked salmon, Monterey Jack cheese, cream cheese pieces and remaining half of green onions. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 375F. Mix eggs, milk, baking mix, salt and pepper in blender until smooth. Pour batter over salmon mixture. Bake casserole until just set in center, about 30 minutes. Let cool 10 minutes before serving.

Notes: 6 Servings.
Course: Dinner
Cuisine: American
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 12:30:34