8 oz. spaghetti broken in 2 inch pieces (2 ½ cups dry)
4 oz. can sliced mushrooms
4 Tbsp. Butter
1 can cream of chicken soup
2 cups cubed turkey or chicken
1/4 cup parmesan cheese
3 Tbls. Chopped onion
1/2 tsp. celery salt
1/2 tsp. marjoram
2 Tbls. Pimento
1 tall can evaporated milk
Y2 Cup shredded cheddar cheese
Directions:
Cook spaghetti until tender. Saute onions in butter, add seasonings and mushroom liquid then blend in soup until smooth. Gradually add canned milk and stir until smooth and heated through. In a buttered 13x9 pan mix spaghetti, mushrooms, pimento and turkey, or chicken. Pour sauce over, mix thoroughly. Top with cheeses. Bake at 350 degrees for 30 minutes.
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