3 tbsp. vegetable oil
2 lb. ground beef
2 med. onion, chopped
2 (4 oz.) cans mushrooms (stems & pieces), undrained
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 tsp. ground oregano
1 tsp. garlic powder
2 (7 oz.) pkg. spaghetti
1 (8 oz.) pkg. cream cheese, softened
2 c. cottage cheese
1/2 c. chopped fresh or frozen chives
1/2 c. commercial sour cream
1/2 c. buttered fine dried bread crumbs

Heat oil in heavy skillet, add ground beef and onion. Saute until meat is browned stirring to crumble. Drain.

Combine mushrooms, tomato sauce, tomato paste, oregano and garlic powder. Add to meat mixture, mixing well. Simmer uncovered 15 minutes.

Cook spaghetti according to directions. Drain. Place 1/2 of spaghetti in buttered 13 x 9 baking dish.

Combine cream cheese, cottage cheese, chives and sour cream. Mix well. Spoon mixture over spaghetti layer, spreading evenly.

Place remaining spaghetti over cream cheese mixture. Pour meat sauce over spaghetti and sprinkle with bread crumbs.

Bake at 350 degrees for 30 minutes or until bubbly.