• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 oz. spaghetti, broken into pieces
  • 1 egg
  • 1 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/8 tsp crushed garlic (1 clove)
  • 3 cups shredded Monterey Jack cheese
  • 1 (10 oz) pkg frozen chopped spinach, thawed and drained
  • 1/2 (6 oz) can French fried onions


  • In a large pot of 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 slow cooker.
  • Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onions to the slow cooker.
  • Stir contents of slow cooker until just blended.
  • Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours.
  • In last 30 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.

Categories: Crock-pot  Main Dish  Misc. One Dish  Pasta 
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