Monterey Spaghetti Casserole
Bubbly cheese, garlicky sour cream, buttery noodles, and a crisp onion topping—this Monterey Spaghetti Casserole is pure comfort. With spaghetti, sour cream, spinach, and Monterey Jack, it's like cozy sweater weather in a baking dish. Creamy, cheesy, and crunchy, it’s a perfect casserole for feeding a crowd or treating yourself on a chilly night.
8
servings
Ingredients
Main Ingredients
- 12 oz (340 g) spaghetti regular or whole wheat
- 2 large eggs lightly beaten
- 1 cup (240 ml) sour cream
- 1/2 cup (50 g) grated Parmesan cheese preferably freshly grated
- 2 cloves garlic minced (or 1/2 tsp garlic powder)
- 2 cups (200 g) shredded Monterey Jack cheese
- 10 oz (280 g) frozen chopped spinach thawed and squeezed dry
- 2 cans (2 cans (140g each)) French-fried onions 5 oz each, divided
- salt and freshly ground black pepper to taste
Equipment
- Large pot
- 9x13 inch Baking Dish
- Mixing bowls
- Colander
- Whisk
- Aluminum foil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente. Drain and let cool slightly.
- In a large mixing bowl, whisk the eggs until smooth. Stir in the sour cream, Parmesan cheese, and minced garlic.
- Add the cooked, slightly cooled spaghetti to the egg mixture and toss to coat thoroughly.
- Fold in the Monterey Jack cheese, thawed and well-drained spinach, and one can of French-fried onions. Season with salt and black pepper to taste.
- Transfer the mixture to the prepared baking dish and spread evenly. Cover with foil.
- Bake, covered, for 30 minutes until heated through and the cheese is melted.
- Remove the foil, sprinkle the second can of French-fried onions evenly over the top, and bake for another 5 minutes until the onions turn golden and crisp.
- Cool for 5 minutes before serving to allow the casserole to set. Enjoy warm.
Notes
Make Ahead: You can assemble the casserole up to 24 hours in advance. Cover tightly with foil and refrigerate. Let it come to room temp for 20–30 minutes before baking, or add extra baking time if putting it straight in cold.
Storage: Leftovers keep in the fridge 3–4 days, or freeze for up to 2 months (add fresh fried onions on top after reheating for crunch).
Variations: Swap Monterey Jack for pepper jack for a kick, use kale or broccoli instead of spinach, or add cooked chicken or sausage for a heartier dish.
Gluten-Free: Use gluten-free spaghetti and make sure your fried onions are GF.
Nutrition
Calories: 420kcal | Carbohydrates: 43g | Protein: 17g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 620mg | Potassium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2900IU | Vitamin C: 7mg | Calcium: 340mg | Iron: 3mg