Baked Spaghetti In Croustade Recipe

Instructions

1. Cook 2/3 cup raw spaghetti in boiling salted water, drain.
2. Add sufficient cream sauce to moisten nicely and pour into an oiled baking pan.
3. Chop 2 hard boiled eggs fine and mix with 2 teaspoons chopped parsley.
4. Sprinkle over the spaghetti and press down with a spoon into the cream.
5. Cover with pie crust, mark into squares with a knife, brush over with cream or milk, and bake to a nice brown.