2 1/2 c. broken raw spaghetti
1/2 stick butter
3 tbsp. chopped onion
4 oz. can mushrooms with liquid
20 3/4 oz. can cream of chicken soup
13 oz. can evaporated milk
1/4 tsp. marjoram
2 tbsp. chopped pimento
2 c. cubed cooked turkey or chicken
1/2 c. cubed sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. celery salt
1/2 c. grated Parmesan cheese

Cook spaghetti in 1 1/2 quarts water until tender. Drain and rinse. In skillet, melt butter and saute onion until onion is transparent. Add liquid from can of mushrooms and stir in chicken soup, evaporated milk, mushrooms, marjoram, pimento, meat and cheddar cheese, cut into chunks. Season sauce to taste with salt and celery salt. Put spaghetti into buttered oblong casserole and pour sauce over top. Sprinkle with Parmesan cheese. Bake at 325 degrees for 30 minutes. Can be prepared ahead and kept in refrigerator until baking time.