Spaghetti Pie

• 6 oz. vermicelli
• 2 Tbsp. butter or margarine
• 1/3 c. grated Parmesan cheese
• 2 eggs, well beaten
• 1 lb. ground beef
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 (8 oz.) can stewed tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 1 tsp. sugar
• 3/4 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 1 c. creamy cottage cheese
• 2 pimento stuffed olives, sliced
• 2 tsp. chopped fresh parsley
• 8 to 12 slices pepperoni

1. Cook vermicelli according to package directions; drain.
2. Stir butter and Parmesan cheese into hot vermicelli.
3. Add eggs, stirring well.
4. Spoon mixture into 10-inch pie plate.

vermicelli, butter, parmesan cheese, eggs, ground beef, onion, green pepper, tomatoes, tomato paste, sugar, oregano, salt, garlic salt, cottage cheese, olives, parsley, pepperoni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426247 (may not work)