Ingredients
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 cup sliced fresh mushrooms1 cup cubed fully cooked ham1/2 cup fat-free evaporated milk2 tablespoons white wine or water1 teaspoon prepared horseradish1 package (7 ounces) spaghetti1/2 cup shredded Parmesan cheese
Preparation
In a 3-qt. slow cooker, combine the soup, mushrooms, ham, milk, wine and horseradish. Cover and cook on low for 4 hours.
Cook spaghetti according to package directions; drain. Add the spaghetti and cheese to slow cooker; toss to coat.
