Ham and Turkey Tetrazzini

8 ounces uncooked spaghetti

1 can (10 3/4 ounce) condensed cream of mushroom soup

1 can (10 3/4 ounce) condensed cream of chicken soup

3/4 cup milk

1/8 cup dry white wine

2 cups diced turkey (chicken can also be used)

1/2 cup diced cooked ham

1/2 cup diced green pepper

1/2 cup halved black olives

1/2 cup grated Parmesan cheese

1/4 cup toasted slivered almonds

Cook spaghetti as directed, rinse in cold water and drain thoroughly.

Blend soups, milk, and wine in large mixing bowl.  Add turkey, ham, cooked spaghetti, green peppers and olives.  Mix well and pour into greased 9X11 casserole.  Sprinkle with Parmesan cheese.  May be baked immediately, but is BEST if refrigerated overnight so flavors can meld.  Bake uncovered at 375 degrees until hot and bubbly (approx 45 minutes).  Sprinkle with almonds and serve.

Serves 10 – 12