After almost three years, and two vaccinations and a booster, with no scientific evidence whatsoever, I was convinced I was immune to COVID..
Yeah, sure.
About three weeks ago at work, I began feeling very strange.
You guessed it, Gentle Reader; your intrepid girl reporter had contracted that infernal plague.
My wonderful child appointed themselves my contact to the world and errand runner. I made a grocery list, and The Kid brought me every single item.
As you might expect, I not only peruse food and cooking websites, I also receive various daily emails with recipes of every stripe.
Weeks ago, I got a recipe in my inbox that looked like it might be one of my new favorite comfort foods. Pasta, cheese, sour cream, and those crunchy little onion rings that come in a can. What’s not to love?
So, I asked for the ingredients for the list — I planned to make it and then eat on it for days.
Just one minor problem: COVID wiped me out. I was more tired than when The Kid was born and came home with days and nights mixed up. Petey and I slept approximately 45 minutes a month. We were new parent zombies.
This infernal virus made me feel like every moment was the second after I finished running a marathon. Every movement hurt and took way too much effort.
Which made cooking a meal from scratch, less than easy — actually it was impossible.
So, if you get that viral scourge and live alone, meaning you’re nursing yourself; learn to love premade meals and delivery because cooking an actual meal probably ain’t gonna happen.
Tonight, three weeks after I was sidelined, I finally made the dish.
OMG, it was so good.
The sour cream egg sauce was creamy and unctuous. The cheese was soft, but not completely melted through so that when you took a bite, there were tiny pops of pure cheesiness. The onions and garlic added a savory zestiness.
And the toasted cheese and onion rings on top gave it a salty crunchy texture that was the final piece of a well-rounded comfort food casserole.
The recipe came from a website called Taste of Home. Their recipes are made for busy families and as such sometimes have cream soups from a can, or convenience ingredients.
I’m not a fan.
So, I subbed in toasted garlic for the garlic powder, and added thyme and chicken, to make the dish a full meal, rather than a side.
I made up the casserole and baked it off about an hour later. This could also be refrigerated overnight and baked it off the next evening. It’s so easy, a non-cook could be trusted to bake the finished dish.
Need a dish for a potluck or to give to new parents, new neighbors, or to have in the fridge for someone coming home from a long trip?
This dish is an awesome make ahead meal — for the next day or make a double batch and freeze one for later. And the flavor is great, but not too strong, so it should be a hit with both kids and adults. If some of your diners have a predilection for heat and spice, add hot sauce to the recipe or have it on the table.
I hope you give this recipe a try. It’s kind of a warm cheesy hug on a plate.
Thanks for your time.
Contact me at dm@bullcity.mom.
Monterey Spaghetti
6 ounces Fideo (short pieces of spaghetti found in most grocers) or spaghetti broken into pieces 1 ½ to 2 inches long
1 large egg
1 cup sour cream
½ teaspoon dry thyme
1/4 cup grated Parmesan cheese + plus more for top
2 large cloves of garlic, sliced thin and lightly toasted in a teaspoon of vegetable oil
2 cups shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1-2 cups chopped or shredded cooked chicken
1 can (2.8 ounces) french-fried onions, divided
Cook spaghetti a minute less than package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and toasted garlic.
Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach, and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions and parmesan; return to the oven you’ve turned to low broiler for 5 minutes or until onions are golden brown.
Serves 4-6.