2 lbs. ground beef
1 medium onion, chopped
2 cans (15 & 8 oz.) tomato sauce
1 tsp. garlic powder
1 tsp. dried oregano
2 pkgs. (7 oz. each) uncooked spaghetti
1 pkg. (8 oz.) cream cheese, softened
2 cups small-curd cottage cheese
1/2 cup sour cream
2 T. minced chives
1/4 cup bread cumbs
1.5 tsp. butter, melted
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 min., stirring occasionally. Meanwhile, cook the spaghetti according to pkg directions; drain.
In a mixing bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of the spaghetti in a greased 4-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.
Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350 for 20 min. Uncover; bake 5-10 min. longer until heated through.
