1 chicken bouillon cube
2 1/2 c. boiling water
8 oz. spaghetti, broken
1 (10 1/2 oz.) can cream of mushroom soup
1 1/2 c. sour cream
1 c. cottage cheese
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. instant minced onion
1 (4 oz.) can sm. shrimp
1 (7 oz.) can flaked tuna
1 (4 oz.) can mushrooms, undrained

Cook spaghetti in water with bouillon cube until just tender. Combine rest of ingredients. Add to spaghetti and mix well. Place in 2 1/2 quart casserole. Top with 1/2 cup grated cheddar cheese and buttered bread crumbs. Bake uncovered at 350 degrees for 45 minutes. Serves: 6 to 8.