Ham and Swiss Asparagus Pie |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe is in memory of my daugher Tammy. I gave her this a while back after I tried it, and it bcame a hit with her and all of her friends. Ingredients:
8 ounces uncooked spaghetti |
1/3 cup grated parmesan cheese |
1 tablespoon butter, softened |
2 eggs, slightly beaten |
6 3/4 ounces can chunk ham, drained |
19 ounces can le sueur extra large green asparagus spears, drained. (one 15oz. can, can be substituted for the 19-oz. can.) |
4 1/2 ounces jar green giant sliced mushrooms, drained |
6 ounces shredded swiss cheese |
2 eggs, slightly beaten |
1/2 cup sour cream |
1 teaspoon dill weed |
1 teaspoon chopped fresh chives |
Directions:
1. 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.
2. 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.
3. 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.
4. You may substitute leaner ham to eliminate some of the salt.
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