8 oz. spaghetti, broken in 2 inch pieces
3/4 c. sliced mushrooms
4 tbsp. butter
3 tbsp. chopped onion
1/2 tsp. celery salt or 1/2 c. chopped celery
Few grains cayenne pepper
1/4 tsp. marjoram (opt.)
1 can cream of chicken soup
1 tall can of evaporated milk (1 2/3 c.)
2 tbsp. chopped pimento
2 c. cooked turkey or chicken
1/2 c. sharp cheddar cheese, grated
1/2 c. Parmesan cheese
1/2 c. sherry, if desired

In salted water, cook spaghetti until tender. Drain and rinse with hot water. Drain mushrooms and save liquid. Melt butter and saute onion. Add seasoning and mushroom liquid. Blend in soup and stir until smooth. Gradually add evaporated milk, stirring constantly until smooth and thickened.

In casserole or loaf pan mix spaghetti, mushrooms, pimentos, and turkey or chicken. Pour in sauce and mix. Top with cheddar cheese and Parmesan cheese. Bake in 350 degree oven until it bubbles, about 30 minutes.