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Slow Cooker Ham Tetrazzini
| Ingredients | |||
| 1 | each | cream of mushroom soup, 10 oz can | |
| 1/2 | cup | evaporated milk or scalded milk | |
| 1 1/2 | teaspoon | horseradish | |
| 1/2 | cup | romano cheese or parmesan cheese, grated | |
| 1 1/2 | cup | ham, cooked, cubed | |
| 1/2 | cup | olives, stuffed, sliced | |
| 1 | each | mushrooms, sliced, 4 oz can, drained | |
| 1/4 | cup | dry sherry or dry white wine | |
| 1 | each | spaghetti, 5 oz package | |
| 2 | tablespoon | butter, melted | |
Directions: | |||
| Combine all ingredients except spaghetti and butter in crockpot; stir well. Cover and cook on Low for 6 to 8 hours. Just before serving, cook spaghetti according to package directions; drain and toss with butter. Stir into crockpot. Sprinkle additional grated cheese over top. Serves 4. This recipe may be doubled for the 5 quart crockpot. | |||
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