Layered Italian Casserole
Recipe by Lee Ann Russell from Springfield, MO. 1970.
1 lb. Ground Beef
1/2 C. chopped Onion
1 small clove garlic
1 (8 oz.) can Tomato Sauce
2 Tbsp. Parsley
1/2 tsp. Oregano
8 oz. Spaghetti cooked and drained
2 C. Cottage Cheese
8 oz. Mozzarella cheese, sliced
1/2 C. Parmesan Cheese
1/2 C. chopped Onion
1 small clove garlic
1 (8 oz.) can Tomato Sauce
2 Tbsp. Parsley
1/2 tsp. Oregano
8 oz. Spaghetti cooked and drained
2 C. Cottage Cheese
8 oz. Mozzarella cheese, sliced
1/2 C. Parmesan Cheese
Preheat oven to 350 degrees. Brown beef, onion, and garlic, and drain fat. Stir in tomato sauce, parsley, and oregano. In a 9 x 13 inch pan layer spaghetti, meat sauce, cottage cheese, and mozzarella. Top with Parmesan cheese, and bake for 30 minutes.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
This looks really YUMMY, easy to throw together too. I think I’m going to try this one! Perhaps throw in some spinach into the mix for a twist…. mmmm with more garlic should be delish! Thanks for the great recipe!