Monterey Spaghetti Casserole
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
spaghetti
cooked and drained |
|
| 1 | each |
egg whites
whipped |
*
|
| 1 | cup |
sour cream, non-fat
|
|
| ¼ | cup |
Parmesan cheese
fat-free |
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | cup |
monterey jack cheese
low-fat, grated |
|
| 1 ½ | cups |
mixed vegetables
frozen, thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
spaghetti
cooked and drained |
|
| 1 | each |
egg whites
whipped |
*
|
| 237 | ml |
sour cream, non-fat
|
|
| 59 | ml |
Parmesan cheese
fat-free |
|
| 1.3 | ml |
garlic powder
|
|
| 237 | ml |
monterey jack cheese
low-fat, grated |
|
| 355 | ml |
mixed vegetables
frozen, thawed |
|
Directions
Preheat oven to 350℉ (180℃).
Prepare a 8 inch square pan with cooking spray, set aside.
In a mixing bowl, combine egg white, sour cream, parmesan cheese, and garlic powder.
Stir in monterey jack cheese, hot spaghetti, and mixed vegetables.
Pour into prepared pan. Bake uncovered for 30 minutes or until heated through.
