Wednesday, May 03, 2006

Monterey Spaghetti

Monterey Spaghetti
Submitted by: Corwynn Darkholme
"Using a slow cooker makes this recipe easy to prepare. Healthy and wholesome, too!"
Original recipe yield: 8 servings.
Servings:8 (change)


4 ounces spaghetti, broken into pieces
1 egg
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


In a large pot with boiling salted water cook spaghetti until al dente. Drain.
In a large bowl mix together the 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 high heat for 3 to 4 hours.
In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onions to top of casserole. Serve when cheese is melted.

This is from All but one of my dinner meals is coming from this site this week. Tonight I just cooked some chicken and served a leftover as a side. :)


deb said...

I will have to try this when it's just "me and the girls." I don't think I could get the guys to eat spinach and the onions...even if I did tell them it was really spaghetti! I'm glad you posted the recipe; I'll copy and paste it to my recipe file. Thanks, Lisa!

Lisa said...

You're welcome! ...and your comment about Hokie colors made me laugh.