CHEESY BEEF TETRAZZINI
Yields 6 servings
1-1/2 lbs. ground beef
1 small onion, chopped
1 can (15 oz.) tomato sauce
1/2 to 1 tsp. salt
1/4 tsp. pepper
1 pkg. (8 oz.) cream cheese, softened
1 cup small-curd cottage cheese
1 cup (8 oz.) sour cream
1/4 cup chopped green pepper
1/4 cup thinly sliced green onions
1 pkg. (7 oz.) thin spaghett, cooked and drained
1/4 cup grated Parmesan cheese
In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain.  Stir in tomato sauce, salt and pepper; birng to a boil.  Reduce heat; simmer, uncovered, for 5 minutes. 

In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended.  Stir in green pepper, green onions, and spaghetti.  Transfer to a greased 2-1/2 qt. baking dish.  Top with beef mixture.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 350 for 30-35 minutes or until bubbly.
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