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Ham Tetrazzini


  • 1 (10 3/4 ounce) can reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup sliced fresh mushrooms
  • 1 cup cubed fully cooked lean ham
  • 1/2 cup fat-free evaporated milk
  • 2 tablespoons white wine or water
  • 1 teaspoon prepared horseradish
  • 1 (7 ounce) package spaghetti
  • 1/2 cup shredded Parmesan cheese


  1. In a 3-quart slow cooker, combine the soup, mushrooms, ham, milk, wine or water and horseradish. Cover and cook on LOW for 4 hours.
  2. Cook spaghetti according to package directions; drain.
  3. Add the spaghetti and cheese to slow cooker; toss to coat.

6 servings

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