1 lb. spaghetti, cooked
2 lbs. ground beef
3 tbsp. oil
1/2 lb. mushrooms, sliced or 2 (4 oz.) cans (do not drain)
2 med. onions, chopped
1/4 c. chopped parsley
2 (8 oz.) cans tomato sauce
1 (12 oz.) can tomato paste
1 tsp. dried oregano or 1 tbsp. fresh
1 tsp. garlic powder or 1 clove fresh, chopped
Salt & pepper to taste
8 oz. cream cheese, softened
2 c. cottage cheese
1/2 c. sour cream
1/2 c. chopped chives (or use cottage cheese with chives)
1/2 c. buttered crumbs

Use a 6 quart proof casserole or 2 (3 quart) casseroles. Preheat oven to 350 degrees.

1. Heat oil in skillet and cook the meat until it begins to brown.

2. Stir in mushrooms (and their juice, if canned), onions, parsley, tomato sauce, tomato paste, oregano and garlic. Season to taste with salt and pepper. Simmer 15 minutes.

3. Combine cream cheese, cottage cheese, sour cream and chips.

4. Butter casserole. Mix spaghetti and sauce mixture.

5. Pour half of spaghetti/sauce mixture into casserole. Cover with cheese mixture. Top with rest of spaghetti/sauce mixture. Cover with buttered crumbs.

6. Bake 30 to 40 minutes or until brown and bubbly. Serves 12.