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Asparagus Spaghetti Pie Recipe

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6-8 Servings
Prep: 15 min. Bake: 35 min. + standing

Ingredients

CRUST:
2 eggs
1 package (7 ounces) spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
FILLING:
1 cup cubed fully cooked ham
1 package (8 ounces) frozen asparagus spears, thawed and cut into 1-inch pieces
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups (6 ounces) shredded Swiss cheese
2 eggs
1/2 cup sour cream
1 teaspoon dill weed
1 teaspoon minced chives

Directions

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.
Combine ham, asparagus and mushrooms; spoon into crust. Sprinkle with Swiss cheese. Beat eggs, sour cream, dill and chives; pour over cheese.
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.

Nutrition Facts: 1 serving (1 piece) equals 323 calories, 17 g fat (9 g saturated fat), 156 mg cholesterol, 509 mg sodium, 23 g carbohydrate, 2 g fiber, 19 g protein.

Asparagus Spaghetti Pie published in Country April/May 1997, p51

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