Monterey Spaghetti with a creamy sauce, spinach, and French-fried onions will quickly become a family favorite in your household! This easy casserole is so simple to make and will please even super picky eaters.
You're going to want to add this recipe to your meal plan!
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This unique spaghetti casserole recipe is one of the most requested dinners in our home! The whole family loves this recipe, and with only ten minutes of preparation, it’s an easy freezer meal or a busy weeknight dinner.
With simple ingredients and hidden veggies - great for picky eaters and busy moms - this meal is sure to be added to the dinner rotation!
🧂 Ingredients
Here is what you will need to make cheesy Monterey spaghetti at home:
- Spaghetti - Any long pasta will work in this recipe.
- Eggs - Beat well. Eggs help to bind the sauce together.
- Sour Cream - You can use either low-fat or regular sour cream.
- Parmesan Cheese - Grated parmesan cheese works fine if that's what you have on hand, but freshly grated parmesan is even better.
- Spinach - Frozen spinach is the easiest, in my opinion. You can also use fresh spinach.
- Fried Onions - Adds texture and flavor. Note that the onions are divided and used both in and on top of the casserole.
- Monterey Jack Cheese - You can also use a blend of shredded Mozzarella, Monterey Jack, or Colby Jack cheeses in this pasta dish.
- Seasonings - garlic powder, salt, and black pepper
🔪 Instructions
Please scroll down to the teal box below for the full recipe with detailed step-by-step instructions.
- Cook the spaghetti.
- Make the sauce mixture and toss with the cooked pasta.
- Bake for 30 minutes.
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⭐ Ang's Tips
✔️ Be sure not to overcook the pasta. It should be al dente with a little bit of a bite to it.
✔️ If you plan to assemble the ahead of time, leave off the fried onions until you're ready to pop the casserole in the oven.
🍲 Storage
To Store: Leftover Monterey Spaghetti should be stored in an airtight container in the fridge. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
📖 Variations
The first time you try any new recipe, we recommend that you make it just as it is written on the recipe card since that is how the pasta recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
- If you don't have sour cream on hand, you can use cream cheese instead.
- Stir in frozen mixed veggies, sliced mushrooms, or chopped red pepper to make a heartier casserole with more nutrition.
Out of something you need? Check out our free ingredient substitutions printable!
Monterey Chicken Spaghetti Casserole
To make Monterey chicken casserole, add 2 cans of cream of chicken soup (10.5 ounces each) or 2-½ cups homemade cream soup substitute to the pasta mixture. Stir in 3 cups of cooked chicken - I like to use shredded chicken, but any leftover chicken or rotisserie chicken works, too. Follow the rest of the instructions as listed in the recipe card.
🍴 Serving Suggestions
This easy recipe is perfect for meatless Mondays or as a side dish to go along with lemon pepper chicken or brown sugar chicken.
Serve with Italian breadsticks on the side. If you have leftover meatballs, make a batch of meatball cupcakes to go with your meal.
RELATED: What to Serve with Chicken Casserole
😋 Similar Recipes
If you love spaghetti bake recipes, be sure to try our chicken broccoli pasta bake, Greek spaghetti, and chicken spaghetti dishes! Our leftover spaghetti bake is delicious, too.
Next time you're craving pasta, try one of these delicious recipes:
- American chop suey
- eggplant parmesan bake
- chicken pasta bake
- penne with sausage and broccolini
- Italian sausage pasta
- chicken Caesar pasta
- angel chicken and pasta
- homemade spinach pasta
Related: Easy Chicken Casserole Recipes
Not ready to make this Monterey Spaghetti recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Monterey Spaghetti
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Ingredients
- 8 ounces dry spaghetti noodles
- 2 eggs
- 2 cups sour cream
- ½ cup grated Parmesan cheese
- 2 10 ounce packages frozen spinach, thawed and well drained
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup fried onions divided
- 4 cups shredded Monterey Jack cheese divided
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9x13 casserole dish with nonstick cooking spray.
- Cook the spaghetti following the instructions on the package. Drain spaghetti well.8 ounces dry spaghetti noodles
- In a medium bowl, beat the eggs well.2 eggs
- Stir in the sour cream, Parmesan cheese, chopped spinach, garlic powder, salt, and black pepper until well combined.2 cups sour cream, ½ cup grated Parmesan cheese, 2 10 ounce packages frozen spinach, thawed and well drained, 1 teaspoon garlic powder, Salt and black pepper
- Crush ½ cup of your French-fried onions and add it to the mixture.1 cup fried onions
- Stir in 2 cups of the Monterey Jack cheese and the cooked spaghetti.4 cups shredded Monterey Jack cheese
- Transfer the mixture to the casserole dish and spread into an even layer.
- Top the casserole with the remaining cheese.4 cups shredded Monterey Jack cheese
- Bake for 30 minutes or until the edges bubble and the cheese has melted.
- Top with the remaining crunchy fried onions and return to the oven for 5 minutes until just golden brown.1 cup fried onions
Equipment
- Large stock pot
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