1 (8 oz.) Vermicelli
2 lbs. ground beef
2 (8 oz.) cans tomato sauce
1 tbsp. butter, melted
1 c. cottage cheese
1 c. sour cream
1/2 c. minced scallions
1 tbsp. green pepper
Salt & pepper to taste

Cook Vermicelli and drain. Saute ground beef in butter and drain. Add tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese and sour cream, scallions and green pepper. Spread half the spaghetti in 2 quart casserole and cover with cheese mixture. Add remaining spaghetti and pour melted butter over it. Spread tomato sauce over top. Chill. Remove from refrigerator 20 minutes before baking and bake 45 minutes at 350 degrees.