1/2 lb. spaghetti
1 c. chopped green pepper
1/4 c. chopped onion
2 tbsp. salad oil
1 (10 oz.) pkg. frozen peas with onions
1 (10 1/2 oz.) can cream of mushroom soup
1 2/3 c. evaporated milk
3 c. cooked, chopped turkey
1/4 tsp. salt
1/4 tsp. white pepper
3/4 tsp. celery seed
2 c. shredded American cheese
2 slices buttered bread

Break spaghetti in half. Cook according to label directions. Rinse well and drain. Saute green pepper and onion in oil in large saucepan 3 to 4 minutes. Add peas with onions, soup, milk, turkey, spices and 1/2 cup cheese. Mix well after each addition. Gently stir in cooked spaghetti. Pour mixture into 13"x9"x2" baking dish. Cut each bread slice into 16 small cubes. Top casserole with bread cubes and remaining 1/2 cup cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 12.