Crock Pot Monterey Spaghetti
4 oz. spaghetti, broken into pieces
1 C. sour cream
1/4 C. grated parmesan cheese
1/8 t. 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 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 crockpot.
Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onions and add to the crockpot. Stir contents of crockpot until just blended.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
In last 30 minutes of cooking, turn to HIGH if cooking on LOW and add remaining grated Monterey Jack cheese and French fried onions to top of casserole. Serve when cheese is melted.
Yields 8 servings.