8 ounces clams, chopped or minced
1/2 cup celery, chopped
1/2 cup onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimento, drained
1 can (10-1/2 ounces) condensed cream of celery soup
1/4 cup milk
2 cups Bisquick™ baking mix
1 cup cheddar cheese, shredded
1/2 cup cold water


Preheat oven to 425°. Grease a square pan, 9x9x2 inches. Mix baking mix, 1/2 cup of the cheese and water, until soft dough forms. Beat 40 strokes. Pat dough in pan, pressing 1/2" up the sides.

Mix clams, olives, celery, onion, pimento and 1/4 cup of the soup. Spread over the dough. Bake until edges are a light brown, about 15 minutes. Heat the remaining soup, remaining 1/2 cup of cheese and milk over medium heat; stir occasionally. Serve over casserole.

Makes 6-8 servings.

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