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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
2 eggs |
1 7-ounce package(s) spaghetti, cooked and drained |
1/2 cup(s) grated parmesan cheese |
2 tablespoon(s) butter, melted |
1 cup(s) cubed fully cooked ham |
1 8-ounce package(s) frozen asparagus spears, thawed and cut into 1-inch pieces |
1 4 1/2-ounce jar(s) sliced mushrooms, drained |
1 1/2 cup(s) (6 ounces) shredded swiss cheese |
2 eggs |
1/2 cup(s) sour cream |
1 teaspoon(s) dill weed |
1 teaspoon(s) minced chives |
Directions:
1. • In a large bowl, beat eggs; add the spaghetti, Parmesan cheese and butter; mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate.
2. • Combine ham, asparagus and mushrooms; spoon into crust. Sprinkle with Swiss cheese. Beat eggs, sour cream, dill and chives; pour over cheese.
3. • Bake at 350° for 35-40 minutes or until crust is set and center is lightly browned. Let stand for 10 minutes before serving. Yield: 6-8 servings.
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