• 80minutes
  • 451calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsCopper, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked spaghetti

  2. 1/3 cup grated parmesan cheese

  3. 1 tablespoon butter , softened

  4. 6 3/4 ounces can chunk ham , drained

  5. 19 ounces can le sueur extra large green asparagus spears , drained. (one 15oz. can, can be substituted for the 19-oz. can.)

  6. 4 1/2 ounces jar Green Giant sliced mushrooms, drained

  7. 6 ounces shredded swiss cheese

  8. 2 eggs , slightly beaten

  9. 1/2 cup sour cream

  10. 1 teaspoon dill weed

  11. 1 teaspoon chopped fresh chives

Instructions Jump to Ingredients ↑

  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.

  4. to 8 servings.

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


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