Monterey Spaghetti

• 4 oz spaghetti, broken into 2 inch pieces
• 1 egg
• 1 cups (8 oz.) sour cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 2 cups (8 oz) shredded Monterrey Jack cheese (I just break into small pieces)
• 1 package (10 oz) frozen chopped spinach thawed and drained
• 1 can (2.8 oz.) french-fried onions, divided

I usually double this recipe, and it still goes quickly

1. Cook spaghetti according to package directions
2. Meanwhile, in a medium bowl, beat egg
3. Add sour cream, Parmesan cheese, and garlic powder.
4. Drain spaghetti and add to egg mixture with Monterey Jack cheese, spinach and half of the onions
5. Pour into a greased 2 quart baking dish
6. Cover and bake at 350 for 30 minutes or until heated through
7. Top with remaining onions and return to oven for 5 minutes or until onions are golden brown