INGREDIENTS:
8 oz. dry spaghetti
6 tablespoons margarine
2/3 cup grated Parmesan cheese
1 large onion, finely chopped
1 teaspoon each dry dill weed and garlic salt
1 1/2 tablespoons mustard
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry.
3 cans ( 6 oz.) Chunk White Tuna drained and flaked
2 cups small-curd cottage cheese
2 cups (8 oz.) shredded Swiss cheese
4 large eggs, well beaten

DIRECTIONS:
Cook spaghetti according to package directions just until tender to bite. Drain well. Melt 4 teaspoons of the margarine in a wide frying pan; pour into a large bowl and mix in spaghetti and Parmesan cheese. Spread mixture in a greased 9-inch baking dish; set aside. Melt remaining 2 tablespoons margarine in pan over medium heat. Add onion and cook, stirring often, until soft but not browned (about 10 minutes). Stir in dill weed, garlic salt, and mustard; then remove from heat and mix in spinach, tuna, cottage cheese, and 1 cup of the Swiss cheese. Pour eggs evenly over spaghetti, then spread with tuna mixture. (At this point, you may cover and refrigerate for up to 6 hours.) Bake, loosely covered, in 350°F oven until casserole is hot throughout and eggs are set (40 to 45 minutes.) Uncover, sprinkle with remaining 1 cup Swiss cheese, and continue to bake until cheese is melted (about 5 more minutes.) Let stand for about 5 minutes, then cut into square.