- 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.
Reviews for Monterey Spaghetti
"Love this recipe! Even people who don't like spinach love this!"
"loved using Monterey jack cheese in this - what a different taste and we loved it"
"This was pretty good. A great way to get my kid's to eat spinach!"
"I added 2 to 3 tablespoons of softened butter to cheese mixture, a dash of milk, and used a bag of fresh spinach (destemmed, and sauteed in butter to cook it down). Awesome flavor! Will make again."
"Wasn't creamy at all. I did make the mistake of not mixing in some of the onions. The sauce baked into a quiche like consistency. Probably won't make again."
"This was not good. This was way Too dry, sour cream curdled after baking, too much canned fried onions taste... ended up dumping the whole pan."
"Tastes much like my favorite meal growing up in western Ohio. Too bland for my NY-raised husband. My 88 year old father loved it!"
"Excellent! Very tasty ... The picture of Janet's recipe inspired me to make it -- and it didn't disappoint. I made it as a main dish (4 servings). It was recently published in the September 2016 issue of TOH's "Casseroles, slow cooker & Soups" publication. It's a keeper! Thank you, Janet."