14 oz. elbow spaghetti (4 c.)
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
1/2 c. chopped green pepper
1 c. halved pitted ripe olives
1 c. grated Parmesan cheese
1 c. slivered almonds

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 3/4 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 over each casserole and bake 10 minutes longer.