14 oz. elbow macaroni
2 tbsp. salad oil
2 cans (10 1/2 oz. size) condensed cream of mushroom soup
2 cans (10 1/2 oz. size) condensed cream of chicken soup
1 1/2 c. milk or 1 1/4 c. milk and 1/4 c. sherry
4 c. cubed, cooked turkey or chicken
1 c. cubed cooked ham
1/2 c. chopped green pepper
1 c. grated Parmesan cheese
1 c. slivered almonds

Cook macaroni as directed on package. Drain; pour oil over macaroni and toss. In each of two ungreased 2-quart casseroles, mix one can of mushroom soup, one can of chicken soup and 3/4 cup of milk (or milk/sherry combination).

Stir in half of the turkey, ham, macaroni, and green pepper. Sprinkle 1/2 cup of cheese over each casserole. Bake uncovered at 375 degrees 20 minutes. Sprinkle 1/2 cup almonds over each casserole and bake 10 minutes longer.

These casseroles can be prepared up to 24 hours ahead and stored covered in the refrigerator. Bake 10 minutes longer than the recipe directs. 12 servings.