Panfish Asparagus Biscuit Bake

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IngredientsPanfish Asparagus Biscuit Bake

  • 1 cup diced carrot
  • 1 small onion, chopped
  • 2 tablespoons margarine or butter
  • 2 cups flaked cooked panfish
  • 1 can 10 ¾ ounces condensed cream of mushroom soup
  • 1 package 10 ounces frozen asparagus cuts, thawed
  • ¼ cup milk
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup buttermilk baking mix
  • ⅓ cup milk
  • 1 teaspoon dried parsley flakes
  • Dash paprika

Directions

  1. Heat oven to 375⁰ F.
  2. In a 9 inch skillet, cook and stir carrot and onion in butter over medium heat until tender, about 11 minutes.  Remove to 1 ½ quart casserole.
  3. Stir in fish, cream of mushroom soup, asparagus cuts, ¼ cup milk, the lemon juice, salt and pepper.  Set aside.
  4. In a small bowl, combine baking mix, ⅓ cup milk, the parsley flakes and paprika.  Mix with fork.
  5. Drop eight mounds of dough on fish mixture in casserole.
  6. Bake until biscuits are golden browned and casserole is bubbly, about 35 minutes.
  7. Brush biscuits with melted butter before serving, if desired.
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