Ingredients 1 each cream of mushroom soup, 10 oz can 1/2 cup evaporated milk or scalded milk 1 1/2 teaspoon horseradish 1/2 cup romano cheese or parmesan cheese, grated 1 1/2 cup ham, cooked, cubed 1/2 cup olives, stuffed, sliced 1 each mushrooms, sliced, 4 oz can, drained 1/4 cup dry sherry or dry white wine 1 each spaghetti, 5 oz package 2 tablespoon butter, melted
Directions: Combine all ingredients except spaghetti and butter in crockpot; stir well. Cover and cook on Low for 6 to 8 hours. Just before serving, cook spaghetti according to package directions; drain and toss with butter. Stir into crockpot. Sprinkle additional grated cheese over top. Serves 4. This recipe may be doubled for the 5 quart crockpot.