Monterey Spaghetti Ingredients
4 ounces spaghetti, broken into pieces
1 cup sour cream
1/4 cup grated Parmesan cheese
1/8 teaspoon crushed garlic
3 cups shredded Monterey jack cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 (6 ounce) can French fried onions Instructions
In a large pot with boiling salted water cook spaghetti until
al dente; drain.
In a large bowl mix together sour cream, grated Parmesan cheese
and minced garlic.
After beating the egg in a small bowl, transfer
to the large bowl and blend together.
Transfer to a greased slow cooker.
Mix cooked and drained spaghetti, 2 cups grated Monterey jack
cheese, thawed spinach and half of the French fried onions
to the slow cooker.
Stir contents of slow cooker until just blended.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4
In last 30 minutes of cooking, turn to HIGH if cooking on LOW
and add remaining grated Monterey Jack cheese and French fried
onions to top of casserole.
Serve when cheese is melted.
Yield: 6 servings
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