Yield: 12 servings
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14 ounces elbow spaghetti (4 cups)
2 tablespoons oil
2 can cream of mushroom soup
2 cans cream of chicken soup
1 1/2 cups milk
4 cups cooked chicken or turkey, cubed
1 cup cooked ham, cubed
1/2 cup green pepper, chopped
1 cup grated Parmesan cheese
1 cup slivered almonds

Cooking time: 30 minutes
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Preheat oven to 375 degrees.

Cook spaghetti as directed on package.
Drain; pour oil over spaghetti and toss.
In each of 2 ungreased 2 quart casseroles, mix 1 can mushroom soup, 1 can chicken soup and 3/4 cup milk. Stir in half the turkey, spaghetti and green pepper.
Sprinkle 1/2 cup cheese over each casserole.

Bake uncovered 20 minutes.
Sprinkle 1/2 cup almonds over each casserole and bake 10 minutes longer.

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