2 tbsp. vegetable oil
2 lbs. ground beef
2 med. onions, chopped
2 (4 oz.) cans mushrooms, sliced and undrained
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 tsp. oregano
1 tsp. garlic powder
2 (7 oz.) pkgs. spaghetti
1 (8 oz.) pkg. cream cheese, softened
2 c. cottage cheese
1/2 c. chives, chopped
1/2 c. sour cream
1/2 c. buttered fine, dry bread crumbs

Heat oil in heavy skillet. Add ground beef and onion; saute until meat is browned, stirring to crumble. Drain off pan drippings. Combine mushrooms, tomato sauce, tomato paste, oregano, and garlic powder. Add to meat mixture, mixing well. Simmer, uncovered, 15 minutes. Cook spaghetti; drain well. Place half spaghetti in buttered 9 x 13 x 2 inch baking dish. Combine cream cheese, cottage cheese, chives, and sour cream; mix well. Spoon evenly over spaghetti layer. Place remaining spaghetti over cheese mixture. Pour meat sauce over spaghetti and sprinkle bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly. Yield: 12 servings.