Post by chief_cook2 on May 30, 2003 15:22:44 GMT -6
Ingredients:
4 ounces spaghetti, broken into pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/8 teaspoon crushed garlic
3 cups shredded Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed
and drained
1/2 (6 ounce) can French fried onions
Directions:
In a large pot with boiling salted water cook
spaghetti until al dente. Drain.
Next, 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 slow cooker. Stir
contents of slow cooker until just blended. 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.
Serves: 8