1 (7 oz.) pkg. spaghetti
1 tbsp. butter, melted
1 1/2 lb. ground beef
2 (8 oz.) cans tomato sauce
1/2 lb. cottage cheese, sm. curd
1 (8 oz.) pkg. cream cheese
1/4 c. sour cream
1/3 c. green onions, chopped
1 tbsp. green pepper, minced

Break spaghetti into thirds as you drop into water. Cook spaghetti and drain. Saute beef in butter until brown; add tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onions and green pepper. In square 2 quart buttered casserole spread half of spaghetti and cover with cheese mixture; it will be sticky and difficult to spread. Add remainder of spaghetti and pour melted butter over it. Spread tomato meat sauce over top. Chill.

Remove from refrigerator 20 minutes before baking. Bake at 350 degrees for 45 minutes. Serves 6. May be assembled the day before and stored in refrigerator until time to remove for baking.