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Baked Spaghetti
by marie burnett
serves: 12
  This casserole is a standby for church suppers and other potluck functions. Keeping the cover on during most of the baking time keeps it moist.
Ingredients:
  2 lbs   ground beef
  2 ea   medium onions, chopped
  2 cans   tomato sauce
  1 can   sliced mushrooms, drained
  1 tsp   garlic powder
  1 tsp   dried oregano
  2 ea   packages uncooked spaghetti
  1 ea   package cream cheese, softened
  2 cup   4% cottage cheese
  1/2 cup   sour cream
  2 tbsp   minced shives
  1/4 cup   dry bread crumbs
  1.50 tsp   butter, melted
Directions:
  In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, mushrooms, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minute, stirring occasionally.

Meanwhile, cook the spaghetti according to package directions; drain. In a small bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of spaghetti in a greased 4-qt. baking dish. Spoon the cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.

Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350 for 20 minutes. Uncover; bake 5-10 minutes longer until heated through.