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8 oz spaghetti
4 oz can mushrooms and liquid
4 TBS butter
3 TBS chopped onions
1/2 tsp celery salt
dash cayenne pepper
1/4 tsp marjoram
1 can cream of chicken soup
1 can evaporated milk
2 TBS chopped pimento
2 cups cubed meat,(chicken, turkey, tuna)
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
paprika
cook and drain spaghetti. melt butter, add seasoning and mushrooms.  Simmer until onions are transparent. Blend in chicken soup and stir til smooth. Gradually add milk stirring constantly until slightly thickened. In buttered casserole mix spaghetti, pimento and meat. Pour sauce over, mix well. Top with cheeses. Bake 30 min. at 350. Garnish with paprika and pimento before serving
When I made it for Joe I used cream of mushroom soup, red pepper flakes instead of cayenne, sour cream, butter and whole milk instead of the evaporated milk. I didn’t have paprika. And the one I made was about half the size. This recipe freezes well before baking it.