Tuna Spaghetti Pie
|Boiling salted water||2 Cup (32 tbs) (adjust quantity as needed)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , well beaten|
|Frozen chopped spinach||12 Ounce, thawed (1 package)|
|Canned chunk style tuna||14 Ounce, drained, flaked (2 cans, 7 ounce each)|
|Onion||1 Medium, chopped|
|Small curd cream style cottage cheese||1 Cup (16 tbs)|
|Dijon mustard||1 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Shredded swiss cheese||4 Ounce (1 cup)|
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Combine spaghetti with butter, Parmesan, and eggs; spread over bottom and sides of a well-greased 9-inch pie pan (1 1/2 inches deep).
Press excess liquid out of spinach.
Stir together spinach, tuna, onion, cottage cheese, mustard, dill weed, garlic salt, and 1/2 cup of the Swiss cheese; blend well.
Spread in spaghetti-lined pan.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 350° oven for 30 minutes (45 minutes if refrigerated) or until set.
Sprinkle with remaining cheese and bake for 5 minutes longer or until cheese melts.