SAUCE:

4 tbsp. butter
3 tbsp. chopped onion
1/2 tsp. pepper
1/2 tsp. celery salt
1/4 tsp. marjoram

Melt butter and saute chopped onion. Add remaining ingredients.

Add liquid from a 4-ounce can sliced mushrooms. Blend in 1 can cream of chicken soup and gradually add one tall can of evaporated milk. Stir until smooth and thick.

Cook 8 ounces of spaghetti, broken into 2-inch pieces. Rinse and drain.

Butter a 2 1/2-quart casserole dish. Dump spaghetti and mushrooms into casserole. Add 2 tablespoons chopped pimento, 2 cups cooked and cubed turkey (or chicken).

Pour sauce over noodles and mix. Top with 1/2 cup shredded cheddar cheese and 1/4 cup Parmesan cheese. Bake at 350 degrees for 30 minutes. Serves 4-6.