Bison Tetrazzini
1 ½ lb ground buffalo, cooked
1 small onion, chopped
1 can (15 ounces) tomato sauce
1 tsp salt
¼ tsp pepper
1 package (8 ounces) cream cheese, softened
1 cup small-curd cottage cheese
¼ cup thinly sliced green onions
1 package (7 ounces) thin spaghetti, cooked and drained
¼ cup grated Parmesan cheese

In a large skillet over medium heat, cook bison and onion until meat is no longer pink. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered for
5 minutes.
In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended. Stir in green onions and spaghetti. Transfer to a greased 2-½ qt. baking dish. Top with bison mixture; sprinkle Parmesan cheese on top.
Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.