6 ounces vermicelli or very thin spaghetti
2 tablespoons melted butter
6 ounces grated Gruyere cheese
3 eggs
1 1/2 cups milk — (or cream)
1/4 cup grated Parmesan cheese
1/4 cup minced parsley
Chopped vegetables as desired (broccoli or mushrooms or asparagus)
Cook pasta as directed and place in deep ten inch glass pie dish with melted bu tter. Spread over bottom of dish and up sides to form a thick “crust”. Place gr ated cheeses and vegetables (if desired) in crust. Beat remaining ingredients u ntil well blended and pour over all. Press down and “lift” pasta on sides of di sh to form crust. Bake at 350 degrees for 40 minutes or until knife in center c omes out dry and crust is golden. Steamed (in microwave) vegetables such as asp aragus, onions, broccoli, or mushrooms are good in this. Recipe from “One Milli on Recipes CD”
busted by Judy R.