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Monterey Spaghetti




Source of Recipe


Slowcooking


List of Ingredients




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


Recipe



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.
Stirs 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.