4-oz spaghetti, broken into 2-inch pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3 cups shredded Monterey Jack cheese, divided
1 pkg (10-oz) frozen chopped spinach, thawed and drained
1 can (3-oz) French fried onions, divided
Spray slow cooker with nonstick cooking spray.
Cook spaghetti in boiling water 5 to 7 minutes; drain.
Beat the egg in a small bowl and transfer to the slow cooker. Add the sour cream, Parmesan cheese, and garlic powder.
Mix spaghetti, 2 cups Monterey Jack cheese, spinach and half the onion in the cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
During last 30 minutes of cooking time, be sure setting is on high and add remainder of the cheese and onions on top of the casserole. Serve when the cheese has melted.
Yield: 6 servings.
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3 cups shredded Monterey Jack cheese, divided
1 pkg (10-oz) frozen chopped spinach, thawed and drained
1 can (3-oz) French fried onions, divided
Spray slow cooker with nonstick cooking spray.
Cook spaghetti in boiling water 5 to 7 minutes; drain.
Beat the egg in a small bowl and transfer to the slow cooker. Add the sour cream, Parmesan cheese, and garlic powder.
Mix spaghetti, 2 cups Monterey Jack cheese, spinach and half the onion in the cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
During last 30 minutes of cooking time, be sure setting is on high and add remainder of the cheese and onions on top of the casserole. Serve when the cheese has melted.
Yield: 6 servings.
Photo for reference only. Not this exact recipe.
