Ham And Swiss Asparagus Pie

• 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

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.

spaghetti, parmesan cheese, butter, eggs, chunk ham, mushrooms, swiss cheese, eggs, sour cream, dill weed, fresh chives

Taken from www.food.com/recipe/ham-and-swiss-asparagus-pie-142923 (may not work)