Ingredients
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8 ounces uncooked spaghetti
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1/3 cup grated parmesan cheese
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1 tablespoon butter, softened
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2 eggs, slightly beaten
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6 3/4 ounces can chunk ham, drained
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19 ounces can le sueur extra large green asparagus spears, drained. (one 15oz. can, can be substituted for the 19-oz. can.)
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4 1/2 ounces jar Green Giant sliced mushrooms, drained
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6 ounces shredded swiss cheese
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2 eggs, slightly beaten
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1/2 cup sour cream
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1 teaspoon dill weed
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1 teaspoon chopped fresh chives
Instructions
- Heat oven to 350 degrees F. Grease 9-inch deep-dish pie pan or 9-inch square pan. cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
- In large bowl, combine cooked spaghetti, Parmesan cheese, butter and 2 eggs; toss lightly. Press evenly over bottom and up sides of greased pan to form crust. Spread ham chunks over crust. Top with asparagus spears and mushrooms; sprinkle with with Swiss cheese. In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese.
- Bake at 350 degrees for 35 - 45 minutes or until crust is golden brown and a knife inserted near center comes out clean. Let stand 15 minutes before serving. 6 to 8 servings.
- You may substitute leaner ham to eliminate some of the salt.