7 oz. thin spaghetti
1 1/2 lbs. ground beef
1/3 c. scallions
1/2 lb. cottage cheese
2 tbsp. butter, melted
1 tbsp. butter
16 oz. tomato sauce
1/4 c. sour cream
8 oz. cream cheese
Salt & pepper

Cook spaghetti and drain. Saute beef in butter until brown, add tomato sauce, salt and pepper. Remove from heat. Combine in a bowl, cottage cheese, sour cream, cream cheese and onions. In square or oblong pan, spread half of spaghetti and pour melted butter over it. Spread tomato beef mixture over top. Chill for at least 30 minutes. Remove from refrigerator 20 minutes before baking at 350 degrees for 45 minutes. This can be made a few days ahead and kept in refrigerator. Goes well with tossed salad and hot French bread.