Spaghetti Casserole – Cindy Leishman
8 oz. thin spaghetti
1/2 onion, chopped
1/2 green bell pepper, chopped
2 T. oil
1 1/2 lb. ground chuck
16 oz. tomato sauce
1 tsp. garlic salt
1 tsp. oregano
8 oz. cream cheese
12 oz. cottage cheese
1/3 c. grated onion
1/2 c. parmesan cheese
Cook the spaghetti. Saute the chopped onion and pepper in the oil, and brown the ground chuck. Stir in the tomatoes, tomato sauce, garlic salt and oregano,.Soften the cream cheese and mix together with the cottage cheese and grated onion in a blender. IN a large casserole dish first layer half of the spaghetti, then half of the sauce, then all of the cheese mixture. Layer the remaining spaghetti over the cheese mixture and top with the remaining sauce. Sprinkle with parmesan cheese. BAke at 350 for 45 minutes. Makes 6 servings.