Monterey Spaghetti

Read Reviews (92)

"Using a slow cooker makes this recipe easy to prepare. Healthy and wholesome, too!" — CORWYNN DARKHOLME

Directions

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.

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Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Sep 22, 2003

I had to prepare a luncheon for 150 and used this recipe as one main dish. I doubled the recipe and used 5 crock pots.I grated and shredded the cheeses the day before and measured out zip lock bags for each crock pot. That morning it only took a few minutes to assemble the ingredients and cook the spaghetti. I had more compliments on this dish than on anything else I've ever served. I've another event for this group in April and I've benn asked to "please, please, please include that spaghetti thing in the crock pot."

—DEBBIEWIL

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Most Helpful Critical Review

Jan 28, 2003

This definitely has a good flavor. My husband and I loved it - the kids say no though. I was so glad to read the comments before I made it though cuz it helped in preparing it better. Used 3 cans of diced tomatoes for liquid and a whole container of sour cream. Less cheese too.

—SLR1024

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124 Ratings

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Jun 01, 2003

I had to modify this a bit.I added tomatoes and used yellow onion rather than fried.I also added extra garlic and used less cheese.It came out much better.Will make it again.

—SHAMBI

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Sep 22, 2003

This was great comfort food. I took the advice of others and didn't add so much cheese even though cheese is my favorite food. I also added a can of cream of mushroom soup and 3/4 of the actual needed sour cream. I only cooked it on high for 1 1/2 hours cause it did start to burn, but it gives it a nice little crunch. I will make this again and probably cook it on low and stir it occasionally to keep it from burning on the sides. I will also add more spinach cause I really like spinach. Thanks for the recipe- I LOVED it!!

—KAILASMITH

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Feb 21, 2006

I followed advice from below, adding 4 cloves of garlic and baking it in the oven at 400 for 40 minutes. I also used egg noodles, fresh chopped baby spinach, and added chopped mushroons. It came out great!

—rmcooper

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Jan 21, 2010

Very yummy! Adjusted this to: 2 eggs, 1/2 sour cream, 1 can cream of mushroom soup, chopped onions instead of fried and used six cheese Italian blend instead of the cheeses listed. Oh, and used bowtie pasta instead. I also added some salt, pepper, basil and oregano. I think next time I'll add some fresh tomatoes. I bet that would be awesome. I followed another reviewer and baked it for 40 minutes at 400 instead of slow cooker.

—osulolli

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Jan 10, 2005

I made this dish in the OVEN instead of the crockpot and it worked out well, although I did make a couple changes. I left out the fried onions, increased the garlic to 4 cloves finely chopped, and added hot italian sausage. After combining everything, I baked it in a grased casserole dish for 40 min at 400 degrees (topping w/ extra cheese for the last 10 minutes). It's a keeper recipe done this way and I'd recommend trying it in the oven if the crockpot didn't work out.

—MRSCOHEN

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Feb 05, 2010

* 10 oz spaghetti * can of cream of mushroom soup * 1 TBSP minced garlic * baked 400 degrees for 40 mins * Makes 6 good size servings TOTAL PERFECTION

—Mel-Honey

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Nutrition

Calories
369 kcal
18%

Carbohydrates
18.1 g
6%

Cholesterol
79 mg
26%

Fat
25.9 g
40%

Fiber
1.5 g
6%

Protein
16.1 g
32%

Sodium
406 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Monterey Spaghetti

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 369
Calories from Fat: 233

% Daily Value *
Total Fat 25.9g 40 %
Saturated Fat 14g 70 %
Cholesterol 79mg 26 %
Sodium 406mg 16 %
** Potassium 241mg 7 %
Total Carbohydrates 18.1g 6 %
Dietary Fiber 1.5g 6 %
Protein 16.1g 32 %
Sugars 0.9g
** Vitamin A 94 %
** Vitamin C 4 %
** Calcium 54 %
** Iron 16 %
** Thiamin 20 %
** Niacin 37 %
** Vitamin B6 8 %
** Magnesium 18 %
** Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.