Different. That’s how Hubby would describe this meatless Spaghetti Casserole. And that’s Hubby-Speak for “don’t make it again”. On the flip side, Kiddo loved it, nearly finishing off the entire casserole single-handedly.
I’m with Hubby, it was different. That said, it was also very filling. I’m willing to play around with this one, maybe add some cream for more of a “saucy” finish. Mushrooms would also be delicious, as would blanched asparagus. I’m not willing to throw the baby out with the bath water. There is room for improvement, I’ll give you that. But all in all, two out of three likes in my house is fine by me.
Have a great Monday everyone!
Monterey Spaghetti with French-Fried Onions
10 oz frozen Chopped Spinach, thawed and drained
4 oz Spaghetti Pasta
1 Large Egg
1 cup Sour Cream
1/4 cup Parmesan Cheese, grated
1/4 teaspoon Roasted Garlic Powder
1 1/2 cups Monterey Jack Cheese
16 oz French-Fried Onions, divided
Thaw spinach, drain well, squeezing out as much moisture as possible. Set aside.
Heat oven to 350 degrees. Grease a 2-quart casserole dish and set aside.
Bring a large pot of salted water to a rolling boil. Break pasta into 2-inch pieces. Cook spaghetti in the boiling water according to package directions, about 8 minutes.
Meanwhile, in a medium bowl, beat the egg. Add sour cream, Parmesan Cheese and garlic powder. Stir to blend well, set aside.
Drain spaghetti; add to the egg mixture. Add Monterey Jack Cheese, spinach and half of the dried onions. Stir to blend well. Pour into the prepared casserole dish, cover tightly with foil.
Place in the heated oven, bake for 30 minutes or until heated through.
Remove from oven, uncover and sprinkle remaining onions on top. Continue to bake another 5 minutes or until top of casserole is golden-brown.
Let rest for 5 minutes, serve with plenty of warm bread.