"Making this dish will be easier if you have a slow cooker. This dish is tasty and healthy."
Serving: 8
Ingredients
• 4 oz. spaghetti, broken into pieces
• 1 egg
• 1 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/8 tsp. crushed garlic
• 3 cups shredded Monterey Jack cheese
• 1 (10 oz.) package frozen chopped spinach, thawed and drained
• 1/2 (6 oz.) can French fried onions
Direction
• Cook spaghetti in boiling salted water in a big pot until al dente. Strain.
• Combine minced garlic, grated Parmesan cheese, and sour cream in a big bowl. Beat the egg in a small bowl, place to the large bowl and combine. Move to a slow cooker coated lightly with oil.
• Into the slow cooker, combine 1/2 French fried onions, thawed spinach, 2 cups grated Monterey Jack cheese, and the cooked and drained spaghetti. Stir everything in the slow cooker just until combined.
• Put the lid on and cook for 3-4 hours on high, or 6-8 hours on low.
• If cooking on low, adjust the heat to high during the final 30 minutes of cooking and top on the casserole with the rest of the French fried onions and grated Monterey Jack cheese. Once the cheese has melted, enjoy.
Nutrition Information
• Calories: 369 calories;
• Total Carbohydrate: 18.1 g
• Cholesterol: 76 mg
• Total Fat: 25.9 g
• Protein: 16.1 g
• Sodium: 406 mg