1-1/2 lb. thin spaghetti
1 onion, minced
4 c. milk
1-1/4 lb. shredded sharp cheddar cheese
2-1/2 qt. diced, cooked turkey
1/3 c. chopped parsley
Pepper and paprika
2 tbsp. Worcestershire sauce
2 clove garlic, minced
2 tbsp. butter
4 cans cream of chicken soup
4 cans cream of mushroom soup
1 can pimiento, chopped
1/2 c. grated Parmesan cheese

Cook and drain spaghetti. Rinse in hot water. Fill shallow pans 1/3 full. Cook onion and garlic in butter until transparent. Add soups, Worcestershire sauce, milk and 3/4 of the cheese. Cook until smooth. Add turkey, pimiento, parsley and pepper to taste. Pour over spaghetti and mix lightly. Sprinkle with remaining cheddar and then Parmesan and paprika. Bake at 375 degrees for 30 minutes or until bubbling and very lightly browned. Can be made ahead and refrigerated, covered, overnight, up to the point of baking, but bring to room temperature before baking.

Makes 25 servings.