8 oz. spaghetti
1 can mushrooms
4 tbsp. butter
3 tbsp. chopped onion
1/2 c. chopped celery
1 can cream of chicken or mushroom soup
1 can evaporated milk
2 c. cooked chicken or turkey
1/2 c. cheddar & Parmesan cheese

Cook spaghetti; drain. Drain mushrooms and save liquid. Melt butter and saute onion and celery then add mushroom liquid. Blend in soup and stir until smooth. Gradually add the evaporated milk stirring constantly until smooth.

In casserole dish, mix spaghetti, mushrooms and chicken or turkey. Pour in sauce. Top with cheese. Bake at 350 degrees until heated through. Serves 6 to 8. Good recipe to make ahead and freeze.