Monterey Spaghetti Casserole

This baked spaghetti casserole leans lighter than most without tasting like it’s on a diet. Non-fat sour cream and low-fat Monterey Jack keep things creamy, while a whipped egg white binds the whole dish together and gives it a slightly soufflé-like texture once baked.

The spaghetti needs to be hot when you mix it with the cheese and sour cream. Warm pasta melts the Monterey Jack right into the mixture, creating a cohesive, gooey base instead of cold clumps of unmelted cheese scattered throughout.

Mixed vegetables go in straight from frozen (just thawed, not cooked). They finish cooking during the 30-minute bake and keep a bit of snap, adding color and texture to what would otherwise be a monotone cheese-and-pasta dish.

Kitchen Tips

• Whip the egg white until frothy before folding it in. This adds airiness to the casserole. Stirring in a flat egg white won’t give you the same light texture.
• Bake uncovered the whole time. You want the top to set and develop a light golden crust, not steam under foil.
• Let it sit 5 minutes out of the oven before cutting. It firms up and slices much cleaner.

Variations

• Pepper Jack version: Swap Monterey Jack for pepper jack cheese to add a spicy kick throughout.
• Broccoli and chicken: Replace the mixed vegetables with steamed broccoli florets and add shredded cooked chicken for a heartier main dish.