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

Gradually add spaghetti and salt to rapidly boiling water, so that water continues to boil. Cook, uncovered, stirring occasionally until tender. Drain in colander. Combine with soup, 3 cups cheese, milk and parsley. Turn into 2-1/2 quart casserole dish. Sprinkle remaining cheese on top.

Bake in a preheated 375°F oven for 15 minutes, until bubbling. Garnish with egg slices if desired.

Makes 8 servings.