Monterey Spaghetti Crock Pot Recipes
MONTEREY SPAGHETTI
I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty side dish the kids will eat. Topped with cheese and french-fried onions, this tasty spaghetti casserole recipe is a hit at our house. -Janet Hibler, Cameron, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.
Nutrition Facts : Calories 311 calories, Fat 20g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 333mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
MONTEREY SPAGHETTI-CROCK POT
Make and share this Monterey Spaghetti-Crock Pot recipe from Food.com.
Provided by Debe6496
Categories Spaghetti
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
MONTEREY SPAGHETTI
Using a slow cooker makes this recipe easy to prepare. Healthy and wholesome, too!
Provided by CORWYNN DARKHOLME
Categories Spaghetti
Yield 8
Number Of Ingredients 8
Steps:
- In a large pot with 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.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 18.1 g, Cholesterol 75.8 mg, Fat 25.9 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 14 g, Sodium 406.5 mg, Sugar 0.9 g
MONTEREY SPAGHETTI
Make and share this Monterey Spaghetti recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions.
- In a medium bowl, beat the egg.
- Add sour cream, parmesan and garlic powder.
- Drain spaghetti; add to egg mixture with cheese, spinach and 1/2 onions.
- Pour into a greased 2 quart baking dish.
- Cover and bake@ 350 degrees for 30 minutes.
- Top with remaining onions.
- Return to oven for 5 minutes or until onions are golden brown.
Nutrition Facts : Calories 338.3, Fat 22.1, SaturatedFat 13.3, Cholesterol 89.3, Sodium 333.6, Carbohydrate 18.4, Fiber 2.1, Sugar 1.1, Protein 17.4
MONTEREY SPAGHETTI
Using a slow cooker makes this recipe easy to prepare. Healthy and wholesome, too!
Provided by CORWYNN DARKHOLME
Categories Spaghetti
Yield 8
Number Of Ingredients 8
Steps:
- In a large pot with 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.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 18.1 g, Cholesterol 75.8 mg, Fat 25.9 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 14 g, Sodium 406.5 mg, Sugar 0.9 g
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