Ingredients:
2 cans (10.75 oz. each) condensed cream of mushroom soup, reduced sodium and fat
2 c. sliced mushrooms
2 c. deli ham, chopped
1 c. fat free evaporated milk
1/4 c. water
2 Tbs. prepared horseradish
1 pkg. (14.5 oz.) thin spaghetti noodles, cooked and drained
grated Parmesan cheese for topping
Combine the first ingredients in a slow cooker. Cook on low for 4 hours. Add the cooked spaghetti and mix together. Sprinkle grated Parmesan cheese on each serving.
(Makes 10 servings, 7 WW points per serving)
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