Monterey Spaghetti-Crock Pot
- Ready In:
- 6hrs 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 4 ounces spaghetti, broken into pieces
- 1 egg
- 1 cup sour cream
- 1⁄4 cup grated parmesan cheese
- 1⁄8 teaspoon garlic
- 3 cups monterey jack cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 3 ounces French fried onion rings
directions
- Cook spaghetti until al dente.
- Drain.
- In large bowl mix together sour cream, parmesan, and garlic.
- After beating the egg separately, add to above mixture.
- Transfer to a greased slow cooker.
- Mix cooked spaghetti, 2 cups jack cheese, thawed spinach, and half of the fried onions to the crock pot.
- Stir contents of cooker until blended.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- In last 30 minute.
- of cooking, turn to HIGH if cooking on LOW and add rest of cheese and onions on top.
- Serve when cheese is melted.
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Reviews
-
I have used this recipe for years but never done it in a crockpot. I tried in the crockpot for a pot luck supper and it was delicious as always. This has been a family favorite. -
This didn't go over well with my family. I found the addition of french fried onions puzzling, but tried it anyway.
RECIPE SUBMITTED BY
Debe6496
United States
OK....so it's not a picture of me....these 3 beauties are my babies...and I look just like THEM!
If I'm not working to save up for these weddings, I'm outdoors.....and if the weather is bad; I'm indoors cooking!
Such is life........
