Makes 8 servings
4 oz. spaghetti, broken into pieces
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