Slow Cooker Ham Tetrazzini

Course : Crockpot
Serves: 4
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10 ounces 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
4 ounces sliced mushrooms -- drained
1/4 cup dry sherry -- or dry white wine
5 ounces spaghetti
2 tablespoons butter -- melted

Preparation / Directions:

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.

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