Recipe: Bacon-Cheese Spaghetti Pie (1957)

BACON-CHEESE SPAGHETTI PIE

6 slices bacon, cut in 1/2-inch pieces
2 small onions, chopped
1/2 cup chopped mushrooms
2 cups cottage cheese
1 tablespoon all-purpose flour
2 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
2 cups cooked spaghetti
FOR THE TOPPING:
1 cup fresh bread crumbs
1 tablespoon butter, melted

Preheat the oven to 350 degrees F. Grease a deep-dish pie plate.

Cook bacon until crisp. Transfer bacon to a large bowl. Remove all but 1 tablespoon drippings from the pan.

Add onions and mushrooms to the pan; saute until lightly browned.

Add onions and mushrooms to bacon; set aside.

Stir together cottage cheese and flour; stir into bacon mixture. Stir in eggs, salt and Worcestershire sauce; set aside.

Cover the bottom and sides of the pie plate with cooked spaghetti. Pour in the bacon mixture.

Stir together bread crumbs and melted butter; sprinkle over pie.

Bake for 25 minutes or until set and lightly browned.

Servings: 4-6
Adapted from source: Recipes for Greater Food Value from Quality Dairy Co., St. Louis; 1957