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Spaghetti & Meatball Casserole

1 1/2 pound ground beef
2 1/2 tbl. milk
3/4 cup bread crumbs, seasoned
1 egg
1/4 cup onion, minced
1 1/2 tsp. salt
1/2 tsp. garlic salt
1/4 tsp pepper
1/4 tsp. oregano
1/4 tsp. angostura bitters
dash of hot pepper sauce
2 tbl. butter
3/4 cup onions, chopped fine

13 oz. can of tomatoes
6 oz. can tomato paste
1 clove garlic, minced
1/4 tsp. oregano
1/8 tsp. thyme
1/8 tsp. basil
1/4 cup crumbled bacon

1/2 pound spaghetti

1 cup cottage cheese
1/2 cup sour cream

Combine, in order for the meat balls, all but the butter and 3/4
c. onions. Form small meat balls and brown in butter. Remove and
add shopped onion and brown, then return meat balls to skillet and
add all the ingredients for the sauce. Simmer for about 45 minutes.
Add salt and pepper to taste. Cook spaghetti. Place 1/2 of the
spaghetti in a buttered 3 quart casserole with some sauce on the
bottom. Over this spread the cottage cheese mixed with sour cream.
Cover with 1/2 of the meatball/sauce mixture. Top with remaining
1/2 of spaghetti and cover with remaining meatball/sauce mixture.
Dot with butter and bake. Preheat oven to 350-degrees and bake 30
minutes.

Serves 6

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