Monterey Spaghetti-Crock Pot

• Ready In: 6 hrs 20 mins
• 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

1. Cook spaghetti until al dente.
2. Drain.
3. In large bowl mix together sour cream, parmesan, and garlic.
4. After beating the egg separately, add to above mixture.
5. Transfer to a greased slow cooker.
6. Mix cooked spaghetti, 2 cups jack cheese, thawed spinach, and half of the fried onions to the crock pot.
7. Stir contents of cooker until blended.
8. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
9. In last 30 minute.
10. of cooking, turn to HIGH if cooking on LOW and add rest of cheese and onions on top.
11. Serve when cheese is melted.