It looks like the old adage is coming true again this year. March came in like and lamb and going out like a lion. Hopefully this will be the last of the nasties and Mother Nature will give us a spectacular Spring. The flowering trees are starting to burst out here and I am getting anxious for the warmer weather. Momma Said, “Time for outside jobs to get started and shake off the stink of Winter!”
I have new neighbors that moved in next to me and it is a mother and daughter with two tiny dogs and one big dog. My girls are mad to have doggie neighbors so the lady asked me if I could help her repair a fenced in yard on the opposite side of the house, so I will be getting everything ready for that job.
I also had a lady call me to redo a bedroom suite for her, sanding and painting, which I love to do. This will be a first to actually do something for someone other than myself. I am really, really excited about doing this and I hope everything goes well and she is pleased.
I must have the “Mom Gene” because I always want to help people. It is not that I am smarter than anyone, but I seem to see things from a different perspective and have ideas to fix things in ways that others don’t see. Momma Said, “I guess I march to a different drummer.”
Monterey Spaghetti
Ingredients
• 8 ounces spaghetti
• 2 large eggs
• 2 cups sour cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 4 cups shredded Monterey Jack cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
• 2 (2.8-ounce) cans French-fried onions, divided
Instructions
• Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish and set it aside.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, allowing it to cool slightly.
• In a large mixing bowl, whisk the eggs until smooth. Stir in the sour cream, Parmesan, and minced garlic until well combined.
• Add the slightly cooled spaghetti to the egg mixture, tossing to coat thoroughly. Gently stir in the shredded Monterey Jack cheese, chopped spinach, and 1 can of French-fried onions. Mix until evenly distributed.
• Transfer the spaghetti mixture to the prepared baking dish, spreading it evenly. Cover with aluminum foil.
• Bake the covered dish in the preheated oven for 30 minutes. Or until the casserole is warmed through and the cheese is fully melted.
• Remove the dish from the oven. Uncover and sprinkle the remaining can of French-fried onions over the top. Return the casserole to the oven. Bake uncovered for an additional 5 minutes or until the onions are golden and crisp.
• Let the casserole rest for a few minutes before serving. Enjoy the creamy, cheesy, and crunchy goodness!
