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1 1/4 c. 2-inch spaghetti
pieces (not thin)
1 1/2 to 2 c. cooked or canned
turkey or chicken in 1-inch
1/2 c. diced cooked ham
1/4 c. minced pimiento
1/4 c. minced green pepper
1 can undiluted condensed
cream of mushroom soup
1/2 c. turkey or chicken broth
1/8 tsp. celery salt
1/8 tsp. pepper
1/2 grated small onion
1 1/2 c. grated natural or
process sharp American
cheese (6 oz.)

Early in the day or night before, cook spaghetti until
barely tender as label directs. Drain, rinse with hot water;
drain well. (I just cook and drain.) Add rest of ingredients
except 1/2 cup grated cheese. Toss lightly; taste; add more
seasoning if needed. Pour into 1 1/2 quart casserole. Sprin-
kle with 1/2 cup grated cheese. Refrigerate or freeze. Cover
to freeze.
About 1 hour before dinner, start heating oven to 350 degrees.
Bake casserole covered 45 minutes or until hot. Makes 4
servings. I usually heat for 1 hour, if frozen make it 2
hours. To make more servings double the recipe as 2 1/2 to 3
to 4 cups, etc.
P.S.: Make the double recipe use 1/2 or 4 servings and
freeze the other half for future use. Saves work and a meal
handy in case of surprise visitors.

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