1 lb. spaghetti
2 tbsp. salt
4 to 6 qt. boiling water
1 (10 1/2 oz.) can condensed cream of celery soup
1 lb. Cheddar cheese, grated
1 c. milk
1/2 c. chopped parsley
2 hard-cooked eggs, sliced

Gradually add spaghetti and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until al dente (never thoroughly cooked). Drain and combine with 2 cups of cheese, soup, milk and parsley. Turn mixture into a 2 1/2 quart casserole. Sprinkle remaining cheese on top. Bake at 375 degrees for 15 minutes until bubbling. Garnish with egg slices. Makes 8 servings.