Rec: Crockpot Monterey Spaghetti

2 oz spaghetti, broken into pieces
1/2 egg
1/2 cup sour cream
2 tablespoons grated Parmesan cheese
1/8 teaspoon crushed garlic
1 1/2 cups shredded Monterey Jack cheese
1/2 (10 oz) package frozen chopped spinach, thawed and drained
1/4 (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 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
crockpot. Mix cooked and drained spaghetti, 1 cup
grated Monterey Jack cheese, thawed spinach, and half
of the French fried onions to the crockpot. Stir contents
of crockpot until just blended. Cover and cook on LOW for
5 to 6 hours or HIGH heat for 2 to 3 hours. In last 20
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 3 to 4
Refrigerate remainder
Can be reheated in microwave