2 tbsp. chopped onion
10.5 oz. can Cream Mushroom soup
3/4 c. water
1 tbsp. sherry
2 c. diced turkey (or chicken or 1 c. diced ham, browned with onion)
1 tbsp. butter
Few extra mushrooms
1/2 c. shredded sharp cheese
5 oz. cooked spaghetti
1 tbsp. chopped parsley

Cook onion in butter until tender. Blend in soup, water, cheese and sherry. Cook over low heat until cheese is melted; stir often (do not overcook, better less than more). Add remaining ingredients; heat. Bake at 350 degrees until heated thoroughly. Yield 3-4 servings.