8 oz. uncooked spaghetti
1/3 c. grated Parmesan cheese
1 tbsp. butter, softened
4 eggs, beaten slightly
6-7 oz. can chunk ham, drained
1 1/2 c. Swiss cheese, shredded
15 oz. can asparagus spears
4 1/2 oz. jar mushrooms, drained and sliced
1/2 c. dairy sour cream
1 tsp. dill weed
1 tsp. chives, chopped

Heat oven to 350 degrees. Grease 9 inch deep-dish pie pan. Cook spaghetti as directed on package. Drain, rinse, and set aside. In a large bowl, combine spaghetti, cheese, butter, and 2 eggs. Toss lightly. Press this mixture evenly over bottom and up the sides of the greased pie pan to form the crust. Spread ham chunks over crust. Top with asparagus, mushrooms, and cheese. In a small bowl, combine 2 eggs, sour cream, dill, and chives. Beat well. Pour this mixture over the cheese. Bake at 350 degrees for 35 to 45 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool near center comes out clean. Cool about 15 minutes before serving.