|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
8
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
2 cans (10-3/4 oz.) cream of mushroom soup
|
| |
1 C. eveporated milk
|
| |
3 t. prepared horseradish
|
| |
1 C. grated romano or parmesan cheese
|
| |
3 C. cubed cooked ham
|
| |
1 C. green olives, sliced
|
| |
2 cans (4 oz.) sliced mushrooms, drained
|
| |
1/2 C. dry sherry or white wine
|
| |
1 pkg. (16 oz.) spahetti
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Combine all ingredients except spaghetti and butter in Crock Pot; stir well.
|
|
|
|
Cover and cook on Low for 6-8 hours.
|
|
|
|
Just before serving, cook spaghetti according to package directions; drain and toss with butter.
|
|
|
|
Stir spaghetti into Crock Pot. Sprinkle with additional cheese.
|
|
|
| Serving
Suggestions |
|
|
Needs at least 5 quart Crock Pot, for 4 quart, cut in half.
|
|
|
Originally Submitted
1/5/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Ham Tetrazzini recipe to your own private DesktopCookbook.
|
