Monterey Spaghetti Popular Recipes

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Monterey Spaghetti

"Using a sluggish cooker makes this recipe smooth to put together. Healthy and healthy, too!"

Ingredients :

4 ounces spaghetti, damaged into pieces
1 egg
1 cup sour cream
1/four cup grated Parmesan cheese
1/eight teaspoon crushed garlic
3 cups shredded Monterey Jack cheese
1 (10 ounce) bundle frozen chopped spinach, thawed and drained
half (6 ounce) can French fried onions

Instructions :

Prep :	Cook : 8M	Ready in :

In a huge pot with boiling salted water cook dinner spaghetti till al dente. Drain.
In a large bowl mix collectively the bitter cream, grated Parmesan cheese, and minced garlic. After beating the egg in a small bowl, transfer to the massive bowl and blend collectively. Transfer to a greased gradual cooker.
Mix cooked and tired spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and 1/2 of the French fried onions to the slow cooker. Stir contents of sluggish cooker until just combined.
Cover and cook on low for six to 8 hours or high heat for 3 to 4 hours.
In last 30 minutes of cooking, turn to excessive if cooking on low and add the rest of grated Monterey Jack cheese and French fried onions to top of casserole. Serve when cheese is melted.

Notes :

Try the use of a Reynolds® slow cooker liner for your sluggish cooker for simpler cleanup.

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