From Evelyn Lavery, Chicago
Makes 6 servings
1 pound spaghetti
Salt
4 tablespoons ( 1/2 stick) butter or margarine
3 tablespoons chopped onion
1 clove garlic, peeled and minced
1/2 pound white mushrooms, sliced
1/2 cup chopped celery
1 (10 3/4-ounce) can cream of celery soup
1/4 teaspoon marjoram
2 tablespoons sliced, pimiento-stuffed green olives
3 cups cubed cooked turkey (or chicken for chicken Tetrazzini)
1/4 pound sharp Cheddar cheese, cubed
1/2 teaspoon black pepper
3 tablespoons dry cooking sherry (optional)
1/2 cup grated Parmesan cheese
1. Break spaghetti in half. Cook in 4 quarts of boiling salted water for 7 minutes. Drain, rinse and set aside.
2. In a large skillet, melt butter over medium heat. Add onion, garlic, mushrooms and celery. Saute until onion is transparent and softened, about 5 minutes.
3. Stir in cream of celery soup and 1/2 can of water; mix until combined. Add marjoram, olives, turkey, Cheddar cheese, 1/2 teaspoon salt, the pepper and, if desired, sherry; mix well.
4. Place cooked spaghetti in a greased 2 1/2-quart casserole dish. Cover with turkey mixture. Sprinkle with Parmesan cheese.
5. Bake in a preheated 325-degree oven for 30 minutes.