Not Your Usual Crockpot Dish

Monterey Spaghetti

Ingredients:

4 ounces spaghetti, broken into 2 inch pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3 cups shredded Monterey Jack cheese
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 can (3 oz) french fried onions

Directions:

Grease crock-pot. Cook spaghetti in boiling water for 5-7 minutes. Drain. In a small bowl, beat egg. Transfer to the crock-pot. Add sour cream, Parmesan cheese, and garlic powder. Mix spaghetti, 2 cups Monterey Jack cheese, spinach and half of the onions in the crock-pot.

Cover and cook on low 6-8 hours or on high for 3-4 hours. In the last 30 minutes of cooking turn to high if cooking on low and add to top of casserole the remainder of the Monterey Jack cheese and the onions. (I found these time measurements to be way too long, I did high, so if you're not around to watch it, I would suggest more like 4-5 hours on low or 2-3 on high). Serve when cheese is melted. Serves 6-8 (as a side dish)

I served this as our main dish for our family of 2 adults, 3 kids, and ate it with salad, biscuits, fruit, etc. It was filling and delicious with hardly any leftovers.