Monterey Spaghetti Recipe

4.5 21 26
Monterey Spaghetti Recipe
Monterey Spaghetti Recipe photo by Taste of Home
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Monterey Spaghetti Recipe

Read Reviews
4.5 21 26
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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

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

Nutritional Facts

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

  • 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
  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

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Reviews forMonterey Spaghetti

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2124arizona User ID: 845443 265669
Reviewed May. 7, 2017

"Love this recipe! Even people who don't like spinach love this!"

MY REVIEW
bonito15 User ID: 6959830 261947
Reviewed Mar. 1, 2017

"loved using Monterey jack cheese in this - what a different taste and we loved it"

MY REVIEW
aicenhour User ID: 4627743 258495
Reviewed Dec. 23, 2016

"This was good. I needed a quick recipe for supper using the leftovers from a rotisserie chicken I had. The kids really liked it. I doubled the recipe and added about the equivalent of a chicken breast and thigh to the recipe."

MY REVIEW
mjlouk User ID: 1712085 257573
Reviewed Dec. 2, 2016

"This was pretty good. A great way to get my kid's to eat spinach!"

MY REVIEW
welundquist User ID: 8947294 255025
Reviewed Oct. 4, 2016

"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."

MY REVIEW
Sharonville User ID: 8427748 254842
Reviewed Sep. 30, 2016

"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."

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."

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