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Monterey Spaghetti Recipe
Monterey Spaghetti Recipe photo by Taste of Home
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Monterey Spaghetti Recipe

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4.5 15 19
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I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty, nutritious side dish the kids will eat. Topped with cheese and french-fried onions, this tasty casserole is a hit at our house. -Janet Hibler, Cameron, Missouri
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

1 each: 311 calories, 20g fat (11g saturated fat), 74mg cholesterol, 333mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 13g protein.

Directions

  1. 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.
Originally published as Monterey Spaghetti in Taste of Home October/November 1994, p29


Reviews for Monterey Spaghetti

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
xxcskier User ID: 1136353 254697
Reviewed Sep. 27, 2016

"This was very easy to make and enjoyed by everyone in my family. I did make a couple slight changes by adding 1/4 cup of milk to the sour cream, cheese mixture. I also added the French fried onions to just the top of the dish. Adding shredded rotisserie chicken would also be a great addition!"

MY REVIEW
yepafoodie User ID: 6900887 254650
Reviewed Sep. 26, 2016

"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."

MY REVIEW
mmchuber User ID: 6952320 254530
Reviewed Sep. 23, 2016

"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!"

MY REVIEW
Suzanne444 User ID: 4834482 253404
Reviewed Aug. 30, 2016

"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."

MY REVIEW
catsmom@pacbell.net User ID: 5913045 248621
Reviewed May. 25, 2016

"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!"

MY REVIEW
baugh_online User ID: 1541489 248077
Reviewed May. 10, 2016

"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!"

MY REVIEW
Psalm127-3 User ID: 7749892 248067
Reviewed May. 10, 2016

"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"

MY REVIEW
ShirlD13 User ID: 1324144 5958
Reviewed Mar. 2, 2014

"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."

MY REVIEW
Holly Lyford User ID: 5721097 8290
Reviewed May. 7, 2012

"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!"

MY REVIEW
micheleclow User ID: 6777152 7844
Reviewed Mar. 15, 2012

"I have had this recipe for years and has always been one of my favorites. This size casserole just isn't enough to feed 5. I guess if I want some next time, I'm going to have to double the recipe."

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