2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chicken bouillon granules
1/4 cup boiling water
1-1/3 cups evaporated milk
2-1/2 cups cubed cooked turkey
2 tablespoons chopped pimientos
2 tablespoons grated Parmesan cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute mushrooms and green pepper in butter until tender. Stir in flour, oregano, salt and pepper. Dissolve bouillon in water; gradually add to skillet. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and pimientos.
Drain spaghetti; toss with the turkey mixture. Pour into a greased 11x7-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 18-22 minutes or until heated through.