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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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:
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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