Q: Easy Spaghetti Casserole

Easy Spaghetti Casserole
1/2 pound spaghetti 8 oz. cottage cheese 1 egg, beaten 1 tablespoon butter or margarine 11 oz. can condensed tomato soup optional spices (to taste): salt, freshly ground black pepper, garlic salt or powder, basil, oregano.
Heat oven to 350 degrees. Cook and drain spaghetti. Mix in soup, cottage cheese and egg and pour into a greased, 9 inch casserole dish or pie plate. Dot the top with butter or margarine and sprinkle on spices. Bake 30-40 minutes to desired texture. If the top is bubbly the dish will resemble pasta and can be spooned out: if the top is crisp, the casserole will be firm and can be cut with a knife. Serves 4.

Easy Spaghetti Casserole

1/2 pound spaghetti
8 oz. cottage cheese
1 egg, beaten
1 tablespoon butter or margarine
11 oz. can condensed tomato soup
optional spices (to taste): salt, freshly ground black pepper, garlic salt or powder, basil, oregano.

Heat oven to 350 degrees. Cook and drain spaghetti. Mix in soup, cottage cheese and egg and pour into a greased, 9 inch casserole dish or pie plate. Dot the top with butter or margarine and sprinkle on spices. Bake 30-40 minutes to desired texture. If the top is bubbly the dish will resemble pasta and can be spooned out: if the top is crisp, the casserole will be firm and can be cut with a knife. Serves 4.

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