14 oz. elbow spaghetti (4 cups)
2 tbsp. salad oil
2 cans (10 1/2 oz each) condensed cream of mushroom soup
2 cans (10 1/2 oz each) condensed cream of chicken soup
1 1/2 cups milk or 1 1/4 cups milk plus 1/4 cup sherry
4 cups cubed cooked turkey or chicken
1 cup cubed cooked ham
1/2 cup chopped green pepper
1 cup halved pitted ripe olives
1 cup grated Parmesan cheese
1 cup slivered almonds
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, ham, spaghetti, green pepper and olives. Sprinkle 1/2 cup cheese over each casserole.
Heat oven to 375F. Bake uncovered 20 minutes. Sprinkle 1/2 cup almonds over each casserole and bake for an additional 10 minutes.