Monterey Spaghetti
Jan. 16th, 2015 06:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksMonterey Spaghetti
4 ounces spaghetti, broken into 2-inch pieces
1 egg
1 cup (8 ounces) sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
2 cups (8 ounces) shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (2.8 ounces) French-fried onions, divided
Cook spaghetti according to package directions. Meanwhile, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder.
Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions.
Pour into a greased 2-qt. Baking dish. Cover and bake at 350° for 30 minutes or until heated though.
Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown. Yield: 6-8 servings.
4 ounces spaghetti, broken into 2-inch pieces
1 egg
1 cup (8 ounces) sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
2 cups (8 ounces) shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (2.8 ounces) French-fried onions, divided
Cook spaghetti according to package directions. Meanwhile, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder.
Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions.
Pour into a greased 2-qt. Baking dish. Cover and bake at 350° for 30 minutes or until heated though.
Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown. Yield: 6-8 servings.
