1 can cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham
1/2 cup evaporated milk
2 tbsp water
1 tsp prepared horseradish
1 pkg (7-oz) spaghetti
1/2 cup shredded Parmesan cheese
In a 3-quart slow cooker combine the soup, mushrooms, ham, milk, water, and horseradish. Place lid on cooker and cook on low for 4 hours.
Cook spaghetti according to the package directions and drain well.
Add the spaghetti and Parmesan cheese to the cooker and toss well to coat.