"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Slow Cooker Monterey Spaghetti Recipe

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This recipe for Slow Cooker Monterey Spaghetti, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kassian
Added: Monday, December 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. spaghetti, broken into pieces
1 egg
1 C. sour cream
1/4 C. grated parmesan cheese
1/8 t. crushed garlic
3 C. shredded Monterey Jack cheese
1 (10-oz.) pkg. frozen chopped spinach, thawed and drained
1/2 (6-oz.) can French fried onions

Directions:
Directions:

In a large pot with boiling salted water cook spaghetti until al dente. Drain.

In a large bowl mix together 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 and add to the Slow Cooker. Stir contents of Slow Cooker until just blended.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

In last 30 minutes of cooking, turn to HIGH if cooking on LOW and add remaining grated Monterey Jack cheese and French fried onions to top of casserole. Serve when cheese is melted.

Number Of Servings:
Number Of Servings:
6

 

 

 

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