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| | | Asparagus & Perch Biscuit Bake | Favorite of Daniel & Beth Lipp - Huron, Ohio
| | Course: | Main Entrée | | Servings: | 4-6 | |
Ingredients & Instructions:
1 cup diced carrot
1 small onion chopped
2 tablespoons butter
2 cups flaked perch
1 can condense cream of mushroom
1 package frozen asparagus
¼ cup milk
2 teaspoons fresh lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
1 cup buttermilk
1/3 cup milk
1 teaspoon dried parsley flakes
Heat oven to 375°. In 9 inch skillet, cook and stir carrot and onion in butter over medium heat until tender. Stir in flaked perch, cream of mushroom soup, asparagus cuts, milk, and lemon juice. In small bowl combine baking mix, 1/3 cup of milk, the parsley flakes. Drop eight mounds of dough on fish mixture in casserole dish. Bake until biscuits are golden brown and casserole is bubbly, about 35 minutes. Brush biscuits with melted butter before serving.
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