Almost 15 years ago, our oldest child was born. I was completely overwhelmed by motherhood and my adorably grumpy baby. My precious friend brought me Monterey Spaghetti and it made my new-Mommy angst disappear for at least fifteen glorious minutes. Fast forward to 2007. My baby was sleeping through the night like a champ and I was back to cooking up a storm. A few friends had been begging me to compile my fave recipes, so I compiled them and wrote my own cheesy little cookbook. I recently pulled out the cookbook to make one of the most simple, comforting meals; Monterey Spaghetti. I wrote this cookbook before I had my errrrr….”real food revolution”, so some of the meals are not exactly the most unprocessed meals ever eaten, but they’re still delish and this recipe is no exception!
The night that I made this dish, I needed to bake it in the toaster oven because I was using my everyday oven for baking bread. I have loved this toaster oven! My in-laws got it for us for Christmas and it’s a game changer. It will hold up to a 9’x13″ dish easily and bakes evenly. It’s fairly lightweight, so it’s easy to move around if you’re like me and don’t want to store it on the countertop. I keep mine on the bottom shelf of my pantry.
Here’s the recipe. Let me know if you try it!
- 4 ounces uncooked spaghetti, cooked and drained
- 1 can french fried onions, divided (optional, or try these for a less-processed version of the normal french fried onions)
- 8 ounces sour cream
- 1 10 ounce package frozen spinach, thawed and drained
- 1/4 cup parmesan cheese, shredded
- 1-1/2 cups monterey jack cheese, shredded (you can totes sub mozzarella)
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
Combine the cooked spaghetti, half of the french friend onions, sour cream, spinach, cheeses and garlic powder and place in a buttered two quart casserole dish. Bake at 350 for 30 minutes, add the remaining french fried onions as a topping and bake for five more minutes. This is tried and true comfort food, y’all. My kiddos enjoyed it and I hope your fam likes it, too! Serves 4. I doubled the recipe for my family of 6 and we had leftovers.