Monterey Spaghetti – a delicious recipe with egg, sour cream, Parmesan cheese, garlic, shredded Monterey Jack cheese, onions. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a large pot with boiling salted water cook spaghetti until al dente. Drain.
2
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.
3
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.
4
Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours.
5
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.
530
kcal
Calories
44
g
Fat
7
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ounces spaghetti, broken into pieces, 1 egg, 1 cup sour cream, 1/4 cup grated Parmesan cheese, and more.
Yes, Monterey Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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