Slow Cooker Monterey Spaghetti
Makes 8 servings
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
1 In a large pot with boiling salted water cook spaghetti
until al dente. Drain.
2 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.
3 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.
4 Cover and cook on low for 6 to 8 hours or high heat for
3 to 4 hours.
5 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.
|
s for dinner! Were in a rut!
I see you are kind of a newbie here at MomZone...
aboard. Glad you liked this recipe, it's not only easy it's tasty, too 
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