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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
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.
Cook spaghetti according to package directions; drain.
Add the spaghetti and cheese to slow cooker; toss to coat.
Leftover Ham Recipes
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