Ingredients
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted2 cups cubed fully cooked ham2 cups sliced fresh mushrooms1 cup fat-free evaporated milk1/4 cup white wine or water2 teaspoons prepared horseradish1 package (14-1/2 ounces) multigrain spaghetti1 cup shredded Parmesan cheese
Preparation
In a 5-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 4-5 hours or until heated through.
To serve, cook spaghetti according to package directions; drain. Add spaghetti and cheese to slow cooker; toss to combine.
