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

Cook spaghetti. Drain. Pour salad oil over spaghetti and toss. In each of 2 ungreased 2 quart casseroles, mix 1 can of mushroom soup, 1 can of chicken soup, and 3/4 cup of milk. Stir in half the turkey, ham, spaghetti, green pepper, and olives. Sprinkle 1/2 cup cheese over each casserole. Cover and refrigerate.

Heat oven to 375 degrees. Bake, uncovered, 40 minutes (30 minutes if not refrigerated), sprinkling 1/2 cup of almonds over each casserole during the last 10 minutes of baking. Garnish with ripe olives, pimento strips, or parsley.