"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.
|
| |
|
