Recipe Monterey Spaghetti (Pasta)

Required 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

Preparing/Cooking:

• 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 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.

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