Ham and Swiss Asparagus Pie

• uncooked spaghetti↗8 ounces
• grated parmesan cheese1⁄3 cup
• butter, softened↗1 tablespoon
• eggs, slightly beaten↗2
• can chunk ham, drained↗6 3⁄4 ounces
• can le sueur extra large green asparagus spears, drained. (one 15oz. can, can be substituted for the 19-oz. can.)↗19 ounces
• jar Green Giant sliced mushrooms, drained↗4 1⁄2 ounces
• shredded swiss cheese↗6 ounces
• eggs, slightly beaten↗2
• sour cream↗1⁄2 cup
• dill weed↗1 teaspoon
• chopped fresh chives1 teaspoon

Step-by-step instructions

1. 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. 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. 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. 4

   You may substitute leaner ham to eliminate some of the salt.