14 oz. elbow spaghetti
2 tbsp. salad oil
2 (10 1/2 oz.) cans cream of mushroom soup
2 (10 1/2 oz.) cans cream of chicken soup
1 1/2 c. milk or 1 1/4 c. milk plus 1/4 c. sherry
4 c. cubed turkey or chicken
1 c. cured ham
1/2 c. chopped green pepper
1 c. halved pitted ripe olives
1 c. grated Parmesan cheese
1 c. slivered almonds (optional)

Cook spaghetti as directed on package; drain. Pour oil over spaghetti; toss.

In each of 2 ungreased 2 quart casseroles, mix 1 can mushroom soup, 1 can chicken soup and 3/4 cup milk. Stir in half the turkey, ham, spaghetti, green peppers and olives.

Mix 1/2 cup grated Parmesan in each casserole. Heat oven to 375 degrees. Bake uncovered 30 minutes if you use almonds; bake uncovered 20 minutes. Sprinkle 1/2 cup almonds on each casserole and bake 10 minutes longer. Serves 12.