4 oz. spaghetti noodles, broken into 2" pieces
4 c. or more leftover turkey
3 oz. chopped pimientos
1 c. chopped celery
3/4 c. chopped onion
1 can cream of chicken soup
8 oz. low fat cheddar cheese
1 c. chopped ham (opt.)

Boil spaghetti noodles until tender; set aside. Saute celery and onion together until limp. Add turkey, pimientos, celery and onions to spaghetti noodles. Stir in cream of chicken soup mixed with 1/2 can water or broth. Pour into 9"x11"x2" casserole dish. Top with cheddar cheese. Bake at 325 degrees for 1 hour. Makes 8 to 12 servings.