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Monterey Spaghetti Casserole
4 ounces spaghetti, broken into 2-inch pieces
1 egg
1 cup sour cream
1/4 cup Parmeans cheese, grated
1/4 tsp. garlic powder
2 cups Monterey Jack cheese, shredded
10 oz. frozen chopped spinach, thawed and drained
1 (2.8-oz.) can French-fried onions, divided
Cook spaghetti.
Meanwhile, beat egg in medium bowl. Add sour cream, Parmesan cheese and garlic powder.
Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the French-fried onions. Pour into a greased
2-quart baking dish.
Cover and bake at 350 for 30 minutes or until heated through. Top with remaining onions; return to oven uncovered for 5 minutes or until onions are golden brown.
Yield: 6 servings.
Recipe source: Michaels Recipe Collectors Yahoogroup
4 ounces spaghetti, broken into 2-inch pieces
1 egg
1 cup sour cream
1/4 cup Parmeans cheese, grated
1/4 tsp. garlic powder
2 cups Monterey Jack cheese, shredded
10 oz. frozen chopped spinach, thawed and drained
1 (2.8-oz.) can French-fried onions, divided
Cook spaghetti.
Meanwhile, beat egg in medium bowl. Add sour cream, Parmesan cheese and garlic powder.
Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the French-fried onions. Pour into a greased
2-quart baking dish.
Cover and bake at 350 for 30 minutes or until heated through. Top with remaining onions; return to oven uncovered for 5 minutes or until onions are golden brown.
Yield: 6 servings.
Recipe source: Michaels Recipe Collectors Yahoogroup