Cheesy Spinach Casserole

Ingredients

• 6 ounces uncooked spaghetti
• 1 egg
• 1/4 cup milk
• 1/2 cup sour cream
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/2 (14 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) package shredded Monterey Jack cheese
• 4 tablespoons grated Parmesan cheese, divided
• 1 teaspoon dried minced onion
• Salt and pepper to taste
• Paprika to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).

In a 2 quart casserole dish, whisk together egg, milk, and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, Monterey Jack cheese, 2 tablespoons Parmesan cheese, and cooked spaghetti. Season with minced onion, salt, and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese.

Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.