Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      10 oz can     cream of mushroom soup
     1/2  cup           evaporated milk -- or
                        scalded milk
   1 1/2  teaspoons     prepared horseradish
     1/2  cup           grated Romano cheese -- or
                        grated Parmesan cheese
   1 1/2  cups          cubed cooked ham
     1/2  cup           stuffed olives -- sliced
   1      4 oz can      sliced mushrooms -- drained
     1/4  cup           dry sherry -- or
                        dry white wine
   1      5 oz pkg      spaghetti
   2      tablespoons   butter -- melted

Preparation:

Combine all ingredients except spaghetti and butter in Crock-Pot; 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 Crock-Pot. Sprinkle additional grated cheese over top. This recipe may be doubled for the 5 quart Crock-Pot.