Spaghetti Rockefeller
Spaghetti Rockefeller
This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 120 grams dry spaghetti, (4 oz)
- 280 grams frozen spinach, (10 oz)
- 1 egg, beaten
- 1/2 cup sour cream, OR make from a shortcut
- 1/4 cup milk
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon onion, finely minced
- salt and pepper, to taste
- bacon, cooked crisp, chopped, for serving
Instructions
- First thing, get a pot of salted water on high heat, when boiling, add the spaghetti and cook until just near tender. Drain and rinse and place in a large mixing bowl, set aside.
- Preheat your oven to 180 C (350 F) and grease an average size casserole dish or a 9x13 dish if you are doubling the recipe.
- Same pot, add more water and set on high heat, add the frozen spinach. When the water boils, remove from heat, drain well, place in the same large mixing bowl and toss together.
- Add the remaining ingredients to the mixing bowl and mix to combine. If the mixture is too thick, add a little milk at a time.
- Pour into the prepared casserole or baking dish and bake for 25-30 minutes.
- Serve and enjoy, top each serving with some chopped cooked bacon.
Notes
I cannot price this until I locate Monterey Jack cheese. For now I will say fair value.
Shortcut: Sour Cream.
Variant: 1. Add chopped ham, cooked sausage, cooked and chopped chicken.
Recipe and photo from a good friend, her recipe which is located here. Ramona Cain.
Unites States.
Unites States.
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