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HAM TETRAZZINI

1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup stuffed olives, sliced (optional)
1/2 cup evaporated or scalded milk
1 can (4 oz.) sliced mushrooms, drained
1-1/2 teaspoons prepared horseradish
1/2 cup grated Romano or Parmesan cheese
1/2 cup dry sherry or dry white wine
1 to 1-1/2 cups cubed cooked ham
butter, melted
1 package (5 oz.) spaghetti

Combine all ingredients except speghetti and butter in Crock-Pot;
stir well. Cover and cook on low setting for 4 to 8 hours. Just
before serving, cook spaghetti according to package directions;
drain and toss with butter. Stir into Crock-Pot. Sprinkle additional
grated cheese over top.

4 servings (about 2 quarts). This recipe may be doubled in the
5-quart Crock-Pot.

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