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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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Add the cooked spaghetti noodles to the slow cooker just before heading to the potluck. Insulated carrying cases keep the food hot and make this crock pot tetrazzini dish easy to transport. Ingredients:
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
2 cups sliced fresh mushrooms |
2 cups cubed fully cooked ham |
1 cup fat-free evaporated milk |
1/4 cup white wine or water |
2 teaspoons prepared horseradish |
1 package (14-1/2 ounces) uncooked multigrain spaghetti |
1 cup shredded parmesan cheese |
Directions:
1. In a 5-qt. slow cooker, combine the soup, mushrooms, ham, milk, wine and horseradish. Cover and cook on low for 4 hours.
2. Cook spaghetti according to package directions; drain. Add spaghetti and cheese to slow cooker; toss to coat. Yield: 10 servings.
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