Cheesy Spinach Casserole Recipe

Cheesy Spinach Casserole Recipe

  • 6 ounces uncooked spaghetti
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup sour cream
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (8 ounce) package shredded Monterey Jack cheese
  • 4 tablespoons grated Parmesan cheese, divided
  • 1 teaspoon dried minced onion
  • salt and pepper to taste
  • paprika to taste
  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 2 quart casserole dish, whisk together egg, milk, and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, Monterey Jack cheese, 2 tablespoons Parmesan cheese, and cooked spaghetti. Season with minced onion, salt, and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese.
  3. Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.
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