1 1/2 c. thin spaghetti, broken into 1 1/2 inch pieces
1/4 c. butter
6 green onions with tops, finely chopped
1 (4 oz.) can sliced mushrooms, drained
1 c. diced cooked chicken
1 1/2 c. diced cooked ham
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1 c. dairy sour cream
1 c. creamy cottage cheese
1 c. shredded sharp cheddar cheese

Cook spaghetti in boiling salted water until tender; drain. Saute green onions and mushrooms in butter. Add ham, chicken, salt, pepper and celery salt. Heat through. Combine sour cream and cottage cheese with spaghetti. Add ham and chicken mixture. Toss lightly together; turn into a well buttered 2 quart casserole, top with cheddar cheese and bake at 350 degrees until cheese is brown and bubbly. Serves 6.

Crusty French bread buttered with herbed butter and heat in foil in same oven. A garlic tossed salad and assortment of relishes. Use cheese, fruit, and warmed crackers for dessert.