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    Monterey Spaghetti

    Source of Recipe


    List of Ingredients

    4 oz. spaghetti, broken into pieces
    1 egg
    1 C. sour cream
    1/4 C. grated Parmesan cheese
    1/8 tsp. crushed garlic
    3 C. shredded Monterey Jack cheese
    1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
    1/2 (6 oz.) can French fried onions


    In a large pot with boiling salted water cook spaghetti until
    al dente. Drain.
    In a large bowl mix together the sour cream, grated Parmesan
    cheese, and minced garlic. After beating the egg in a small
    bowl, transfer to the large bowl and blend together. Transfer
    to a greased slow cooker.
    Mix cooked and drained spaghetti, 2 cups grated Monterey
    Jack cheese, thawed spinach, and half of the French fried
    onions to the crockpot. Stir contents of slow cooker until just
    Cover and cook on LOW for 6 to 8 hours or HIGH heat for
    3 to 4 hours.
    In last 30 minutes of cooking, turn to HIGH if cooking on LOW
    and add remainder of grated Monterey Jack cheese and
    French fried onions to top of casserole. Serve when cheese
    is melted.




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