Main Dishes · No. 122
Monterey Spaghetti
Cheesy, creamy and crowned with crispy onions, this Monterey spaghetti is here to steal the casserole spotlight.
Serves 8Total time 50 min311 calories per servingAmericanDinner
Ingredients
- 4 ounces spaghetti, broken into 2-inch pieces
- 1 large egg
- 1 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 2 cups shredded Monterey Jack cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and drained
- 1 can (2.8 ounces) french-fried onions, divided
Method
- Cook the spaghetti according to the package directions. Editor's Tip: Break the spaghetti into smaller pieces before cooking it for even mixing and easy scooping later. And cook them only to al dente so the noodles hold their shape as they continue to cook in the oven.
- Meanwhile, in a large bowl, beat the egg. Add the sour cream, Parmesan cheese and garlic powder.
- Drain the spaghetti and add it to the egg mixture with the Monterey Jack cheese, spinach and half the onions. Pour it into a greased 2-quart baking dish.
- Cover the casserole and bake it at 350°F for 30 minutes or until it's heated through.
- Top the casserole with the remaining onions. Return it to the oven for five minutes, or until the onions are golden brown.
Notes
- Times from the recipe page: prep 15 min, cook 35 min, total 50 min.
- 311 calories per serving, from the recipe page (yield as listed: 8 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Kate McKiernan. Saved for personal use.