1 (8 oz.) pkg. spaghetti
1 c. fresh mushrooms
1 sm. onion, chopped
1/4 c. black olives, chopped
1 tbsp. Season All Salt
2 cans cream of mushroom soup
1 can evaporated milk
3 1/2 c. diced, cooked turkey
1 c. Parmesan cheese, shredded
1/4 c. butter

Cook spaghetti according to package and set aside after drained. Saute mushrooms and onions until tender. Add mushroom soup, milk and seasonings; stir well. Heat thoroughly. Stir in turkey and black olives. Place 1/2 of spaghetti in a greased shallow 2 quart casserole. Spoon half of turkey mixture over spaghetti. Repeat layers. Sprinkle cheese on top. Bake at 350 degrees, uncovered for 20 minutes. Yield: 8 servings.