Recipe: Spaghetti and Meatball Casserole

Spaghetti and Meatball Casserole
Recipe.food.recipes/ginny/1997

Meatballs:
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

Sauce:
1 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 meatballs, all but the butter and 3/4 c. onions. Form small meatballs and brown in butter. Remove and add shopped onion and brown, then return meatballs 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