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Monterey Spaghetti Recipe

Monterey Spaghetti Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Monterey Spaghetti

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MY REVIEW
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
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
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."

MY REVIEW
Reviewed Jul. 21, 2011

"I've made this many times over the past 15 years or so. Just about everyone loves this dish. I add a little milk to keep it moist during baking. To make it more filling, stir in some diced cooked chicken."

MY REVIEW
Reviewed Jan. 2, 2011

"This recipe was just okay. I expected it to have more flavor (bling). It seemed somewhat dry. My husband did have seconds. I made the Baked Spaghetti Recipe last week which I felt was excellent and will make again soon. Not so with this recipe."

MY REVIEW
Reviewed Jun. 5, 2010

"I've been making this recipe since it first appeared in 1994! Loved it then, love it now."

MY REVIEW
Reviewed Apr. 14, 2010

"Delicious! Since a family member doesn't like onions, only the flavor they give to recipes, I switched to minced onions and used crushed potato chips to top it off in order to eliminate the french-fried onion rings altogether.

Also, I bought a rotiserie chicken, skinned & shredded it & added it to the ingredients. I also microwaved it to heat it up. I felt baking it would really dry it out."

MY REVIEW
Reviewed Oct. 20, 2009

"I couldn't find just Monterey Jack cheese so I made it with shredded colby and Monterey jack cheese and loved it! My son at first didn't want to try it because of the spinach. I told him it was called "Popeye Surprise" because it was Popeye the Sailorman's favorite dish on account of the spinach. He ate every bite and loved it! Thanks for the recipe. We will definitely have this again."

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