Monterey Spaghetti
by Connie Pickering
serves: 8
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Pasta, cheeses, spinach dish. |
Ingredients: |
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4 oz. |
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fideo, cut spaghetti |
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1 1 |
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egg |
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1 cup |
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sour cream |
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1/4 cup |
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grated parmesan cheese |
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1/8 teaspoon |
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crushed garlic |
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3 cups |
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shredded monterey jack cheese |
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10 oz. |
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frozen chopped spinach, thawed, drained |
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1/2 6oz. |
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can french fried onions |
Directions: |
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In large pot with boiling salted water, cook spaghetti falsetto, drain. In a large mixing bowl, mix together the sour cream, parmesan, and garlic. Beat an egg, than blend into large bowl. Transfer to greased crock pot. Mix cooked, drained, spaghetti, cheese, spinach, and onions. Blend into crock pot. Cook low 6 to 8 hours or high 3 to 4 hours. Add remaining cheese and onions.
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