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1 can condensed cream of mushroom soup - (10 3/4 oz)
1/2 cup evaporated milk or scalded milk
1 1/2 teaspoons prepared horseradish
1/2 cup grated Parmesan or Romano cheese
1 1/2 cups cubed cooked ham
1/2 cup stuffed olives -- sliced, (optional)
1 can sliced mushrooms - (4 oz) - drained
1/4 cup dry sherry or white wine
1 package spaghetti - (5 oz)
2 tablespoons butter - melted
Combine all ingredients except spaghetti and butter in slow cooker; 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 slow cooker. Sprinkle additional grated cheese over the top.
This recipe yields 4 servings. May be doubled for a 5-quart pot.
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