2 c. uncooked elbow macaroni
1 tbsp. vegetable oil
10 3/4 oz. can cream of mushroom soup (undiluted)
10 3/4 oz. can cream of chicken soup (undiluted)
3/4 c. milk
2 c. cubed cooked turkey
1/2 c. cubed cooked ham
1/4 c. chopped green pepper
1/2 c. halved pitted ripe olives
1/2 c. grated Parmesan cheese
1/2 c. slivered almonds (toasted)

Cook macaroni according to package directions; drain well. Pour oil over macaroni and toss well. Combine soups and milk, stirring well. Add next 4 ingredients and macaroni. Spoon into an ungreased 2 quart baking dish. Top with Parmesan cheese. Bake at 350 degrees for 25 minutes. Sprinkle almonds on top and bake an additional 10 minutes. Yield: 6 servings.