Ham and Swiss Asparagus Pie

8 oz uncooked spaghetti
1 Tbsp margarine or butter, softened
2 eggs, slightly beaten
1/3 cup grated Parmesan cheese
6 3/4-oz can chunk ham, drained
15-oz can extra long green asparagus spears, drained
4.5-oz jar sliced mushrooms, drained
6 oz (1 1/2 cups) shredded Swiss cheese
2 eggs, slightly beaten
1/2 cup dairy sour cream
1 tsp dill weed
1 tsp chopped fresh chives

Heat oven to 350*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.

In large bowl, combine cooked spaghetti, margarine, 2 eggs and Parmesan cheese; toss lightly. Press evenly over bottom and up sides of prepared 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*F. for 35 to 45 minutes or until crust is golden brown and knife inserted near center comes out clean. Let stand 15 minutes before serving.

6 to 8 servings