I don't know why this is called Monterey Spaghetti. When I was in Monterey this time last year, I was eating calamari steaks and crab legs. Maybe it's because of the Colby-Monterey Jack cheese that goes into it. Its name may be a mystery, but what isn't a mystery is what a tasty and easy slow cooker recipe this is. My husband, whose favorite question to ask is, "Where's The Beef?" suggested that it would be good with chicken added to it. I liked it as is, but you know those pesky husbands have to have meat. Chicken would make a great addition to the dish itself, or serve the Monterey Spaghetti as a side dish. However you decide to serve it, it's sure to be delish!
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| Monterey Spaghetti Comin' At Ya! |
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| Combine sour cream, Parmesan cheese and garlic. |
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| Beat one egg and add to the sour cream mixture. |
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| Transfer to a greased slow cooker. |
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| Combine cooked spaghetti, spinach, cheese and french fried onions. |
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| Season well with salt and pepper. |
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| Add to slow cooker and stir together with sour cream mixture. |
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| During last 30 minutes of cooking, top with remaining cup of cheese and french fried onions. |
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| Serve as is with breadsticks, or alongside your favorite chicken preparation. |
Monterey Spaghetti
4 ounces spaghetti, broken into pieces
1 egg, beaten
1 cup sour cream
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
3 cups shredded Colby-Monterey Jack cheese blend
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) can french fried onions
salt and pepper to taste
In a large pot of boiling, salted water, cook spaghetti until al dente. Drain and set aside. In a large bowl combine the sour cream, grated Parmesan cheese, and garlic. Add beaten egg and mix well. Transer to a greased slow cooker. Mix cooked and drained spaghetti with 2 cups of the Colby-Jack cheese, spinach and half of the french fried onions. Season with salt and pepper. Add to the slow cooker and stir until just blended. Cover and cook on low for 3-4 hours or high 1 1/2 -2 hours. In the last 30 minutes of cooking, add remaining 1 cup of Colby-Jack cheese and remaining french fried onions on top of casserole. Serve when cheese is melted.
Prep Time: Approximately 15 minutes Cook Time: Approximately 4 hours
4 ounces spaghetti, broken into pieces
1 egg, beaten
1 cup sour cream
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
3 cups shredded Colby-Monterey Jack cheese blend
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) can french fried onions
salt and pepper to taste
In a large pot of boiling, salted water, cook spaghetti until al dente. Drain and set aside. In a large bowl combine the sour cream, grated Parmesan cheese, and garlic. Add beaten egg and mix well. Transer to a greased slow cooker. Mix cooked and drained spaghetti with 2 cups of the Colby-Jack cheese, spinach and half of the french fried onions. Season with salt and pepper. Add to the slow cooker and stir until just blended. Cover and cook on low for 3-4 hours or high 1 1/2 -2 hours. In the last 30 minutes of cooking, add remaining 1 cup of Colby-Jack cheese and remaining french fried onions on top of casserole. Serve when cheese is melted.
Prep Time: Approximately 15 minutes Cook Time: Approximately 4 hours
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