8 oz. uncooked spaghetti
1/3 c. grated Parmesan cheese
1 tbsp. butter, softened
2 eggs, slightly beaten
1 (6 3/4 oz.) can chunk ham, drained
1 (15 oz.) can asparagus
1 can mushrooms
1 1/2 c. shredded Swiss cheese
2 eggs, slightly beaten
1/2 c. dairy sour cream
1 tsp. dill weed
1 tsp. chopped fresh chives

Heat oven to 350 degrees. 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.

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 Swiss cheese.

In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese. Bake at 350 degrees for 35-45 minutes or until crust is golden brown and knife inserted near center comes out clean. Let stand 15 minutes before serving.