Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, April 1, 2014


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.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.