Food on the Hill: Spaghetti Pie

 
This Week’s Recipe:
 
Spaghetti Pie
 
Photo by Sue York/ladailypost.com
 
Ingredients:
6 oz cooked spaghetti noodles
2 eggs
1/3 cup Parmesan cheese (Kraft)
1/2 chopped medium onion
3 cloves garlic, pressed
4 tablespoons butter
Enough chive chip dip (6oz?)
7 mushrooms, sliced
2 ½ cups spaghetti sauce
1 ½ cups Mozzarella cheese
 
Directions:
 
Photo by Sue York/ladailypost.com

If you are going to freeze them for later I have found that if you put a layer of Plastic wrap in the pie pan or ramekins, after they are frozen, you can take them out of the pan for storage. *do not forget – when ready to cook to take the plastic wrap off.

Photo by Sue York/ladailypost.com

Mix spaghetti noodles, eggs, cheese. Spray bottom of pie plate with Pam (this can also be put in individual ramekins. Put spaghetti & cheese mixture in bottom, pat down. Fry onions in 2 tablespoons of butter, until golden. Layer onions on top of spaghetti noodles. Top with a layer of chip dip, just enough to make a layer to seal it.

Photo by Sue York/ladailypost.com.

Fry mushrooms in 2 tablespoons of butter. When frying mushrooms, don’t crowd the pan, fry in batches.

Photo by Sue York/ladailypost.com

Layer mushrooms on top of chip dip. Pour spaghetti sauce with garlic over top. Top with cheese. Can be frozen for storage at this point, thaw before cooking. Cook at 350 degrees for 25 minutes until bubbly.

Spaghetti Pie

Photo by Sue York/ladailypost.com

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