Ingredients:

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 (4oz) sliced mushrooms, drained
1/4 cup dry sherry or white wine
1 package spaghetti, (5 oz); cooked and drained, buttered(optional)

Instructions:

Mix together all ingredients except spaghetti and butter in the crock pot, stir well. Cover and cook on low for 6 to 8 hours. One half hour before finished, add cooked spaghetti. Heat through and garnish with parmesan cheese.

Yields: 4 servings.

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