3 tbsp. vegetable oil
2 lbs. ground beef
2 med. onions, chopped
2 (4 oz.) cans mushroom stems and 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.) pkgs. spaghetti
1 (8 oz.) pkg. cream cheese
2 c. cottage cheese
1/2 c. chopped chives
1/2 c. commercial sour cream
1/2 c. buttered fine dry bread crumbs

Heat oil in heavy skillet. Add ground beef and onion; saute until meat is brown. Drain off drippings. Combine mushrooms, tomato sauce and tomato paste, and garlic powder. Add to meat mixture, mixing well. Simmer, covered, 15 minutes. Cook spaghetti; drain. Place half of spaghetti in a buttered 13 x 9 x 2 inch dish (baking). Combine cream cheese, cottage cheese, chives, and sour cream; mix well. Spoon mixture over spaghetti layer, spreading evenly. Place remaining spaghetti over cheese mixture. Pour meat sauce over spaghetti and sprinkle bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly. Yield: 12 servings.