- 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
"Use a bag of fresh baby spinach leaves in place of the frozen chopped spinach. Add to pasta just before it's done. Otherwise, excellent dish!"
"Very delicious. I added about a quarter cup light cream and a half cup of chicken broth along with 2 diced and cooked chicken breasts. Absolutely will make again. This one is a keeper!"
"we'll be at our kids this weekend for dinner and they said "bring a side". I'm bringin "THIS". this is gonna be a huge hit with the kids as there's nothin on the ingredient list we don't love-YEAH! thanks for sharing"
"Both my Nephew and I love preparing this recipe just as it is and have been making it since it first appeared in Taste of Home, just can't imagine changing a thing. A wonderful side dish that has not only become a family favorite but something we are proud to serve our guest or take to Church Dinners."
"I love this recipe! I do adapt it a bit--add cooked chicken, use angel hair pasta (and more like 8-10 oz), 1/2 cup Parmesan cheese, no french-fried onions, and added a little chicken broth and heavy cream or milk. Yum!"