Turkey Tetrazzini(6 To 8 Servings)

• 2 1/2 c. broken raw spaghetti
• 1/2 stick butter or margarine
• 3 Tbsp. onion
• 1 (4 oz.) can mushrooms
• 1 can cream of chicken soup
• 1 (13 oz.) can evaporated milk
• 1/2 tsp. salt
• 1/2 tsp. celery salt
• 1/4 tsp. marjoram
• 2 Tbsp. chopped pimento
• 2 c. cubed turkey or chicken
• 1/2 c. sharp Cheddar cheese
• 1/2 c. Parmesan cheese

1. Cook spaghetti in 1 1/2 quarts of water until tender; drain and rinse.
2. Melt butter; saute onion.
3. Add liquid from can of mushrooms; blend in can of chicken soup and evaporated milk, mushrooms, marjoram, pimento, meat and Cheddar cheese, cut in chunks.
4. Pour into buttered oblong casserole.
5. Pour sauce over top.
6. Sprinkle with Parmesan cheese.
7. Bake at 325u0b0 for 30 minutes. Can be prepared ahead and kept in refrigerator until baking.

butter, onion, mushrooms, cream of chicken soup, milk, salt, celery salt, marjoram, pimento, turkey, cheddar cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480826 (may not work)