4 c. cooked turkey (or chicken)
1 qt. chicken broth (reserved from cooked chicken/turkey) or use bouillon
1 bay leaf
1/2 lb. spaghetti
1/2 c. butter
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 lb. sliced fresh mushrooms
2/3 c. flour
4 c. milk
4 oz. American cheese
4 oz. Old English cheese
2 tsp. salt
1/2 tsp. pepper
1/4 c. cooking sherry
2 tbsp. chopped pimento
1/2 c. grated Parmesan cheese
1/2 c. sliced almonds

Bring broth to boil - add bay leaf. Break spaghetti into 3: pieces and add to broth. Cook for 8 minutes, do not drain, remove bay leaf. In large skillet, melt butter and saute green pepper, onion and mushrooms until soft. Stir in flour, milk, American cheese, Old English cheese and seasonings. Cook until cheese melts and mixture thickens, stirring constantly. Add turkey/chicken, sherry, parsley and pimento to sauce. Combine with noodle/broth mixture. Pour into greased 9 x 13 casserole. Sprinkle top with Parmesan cheese and almonds. Bake uncovered in a 350 degree oven for 30 minutes until heated through.