14 oz. elbow spaghetti
2 tbsp. salad oil
2 (10 1/2 oz.) cans condensed cream of mushroom soup
2 (10 1/2 oz.) cans condensed cream of chicken soup
1 1/2 c. milk or 1 1/4 c. milk plus 1/4 c. sherry
4 c. cubed cooked turkey or chicken
1 c. cubed, cooked ham (opt.)
1/2 c. chopped green pepper
1 c. halved ripe olives (opt.)
1 c. Parmesan cheese
1 c. slivered almonds or pecans

Cook spaghetti as directed on package. Drain, pour oil over spaghetti and toss.

In each of 2 ungreased 2 quart casseroles, mix 1 can mushroom soup, 1 can chicken soup and 1/4 cup milk. Stir in half the turkey, ham, spaghetti, green pepper and olives. Sprinkle 1/2 cup cheese over each casserole. Heat oven to 375 degrees. Bake uncovered 20 minutes. Sprinkle 1/2 cup almonds or pecans over each casserole and bake 10 minutes longer. Serves 12 (large portions).