1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. pepper
4 c. liquid (milk and broth)
1 jar pimento
1/3 cooking sherry
1/2 to 2/3 cups Parmesan cheese
1 pkg. (7 oz.) thin spaghetti, cooked and drained
2 c. cooked turkey
1 can (3 oz.) sliced mushrooms

Melt butter. Blend in flour, slat, garlic salt pepper. Add milk and broth. Cook stirring constantly till thick and smooth. Add sherry, cheese, spaghetti, turkey and mushrooms; stir carefully. Pour into shallow 2 quart casserole. Sprinkle with remaining Parmesan cheese. Bake in moderate oven at 375 until hot and bubbly, about 20 to 25 minutes. Yield 6 to 8 servings.