1 1/2 c frozen mixed veggies
12 oz canned salmon, drained
1 can cream of chicken soup
1/2 c milk
2 oz sliced pimientos, optional
2T pickle relish
1t lemon juice
1 c bisquick mix
1/3 c cold water
paprika, if desired
Heat oven to 400. Spray 1 1/2 quart casserole with cooking spray. In 2 qt saucepan, stir frozen veggies, salmon, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium head 6-8 minutes, stirring occasionally, until veggies are thawed and mixture is hot and starts to bubble. Pour into casserole.
In medium bowl, stir bisquick and cold water until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto the salmon mixture; sprinkle with paprika.
Bake uncovered 20-25 minutes until biscuits are golden brown.
No comments:
Post a Comment