Asparagus Spaghetti Pie Recipe

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Asparagus Spaghetti Pie Recipe
Asparagus Spaghetti Pie Recipe photo by Taste of Home
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Asparagus Spaghetti Pie Recipe

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I've served this dish at several luncheons and received many compliments. Many people have requested the recipe, so I thought I'd share it with you.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

Ingredients

  • CRUST:
  • 2 large 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 shredded Swiss cheese
  • 2 large 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.
Originally published as Asparagus Spaghetti Pie in Country April/May 1997, p51

Nutritional Facts

1 piece: 323 calories, 17g fat (9g saturated fat), 156mg cholesterol, 509mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 19g protein.

  • CRUST:
  • 2 large 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 shredded Swiss cheese
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon dill weed
  • 1 teaspoon minced chives
  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.
Originally published as Asparagus Spaghetti Pie in Country April/May 1997, p51

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