Feed a hungry crowd in a flash! If you’re bringing this tetrazzini to a potluck, cook and add the spaghetti to the slow cooker just before heading out. No one will suspect this recipe is light.
—SUSAN BLAIR STERLING, MI
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 10 SERVINGS
2 cans (10 3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
2 cups sliced fresh mushrooms
2 cups cubed fully cooked ham
1 cup fat-free evaporated milk
1/4 cup white wine or water
2 teaspoons prepared horseradish
1 package (14 1/2 ounces) uncooked multigrain spaghetti
1 cup shredded Parmesan cheese
1. In a 5-qt. slow cooker, combine the soup, mushrooms, ham, milk, wine and horseradish. Cover and cook on low for 4 hours.
2. Cook spaghetti according to package directions; drain. Add spaghetti and cheese to slow cooker; toss to coat.
PER SERVING 1 cup equals 279 cal., 5 g fat (2 g sat. fat), 26 mg chol., 734 mg sodium, 37 g carb., 4 g fiber, 20 g pro. Diabetic Exchanges: 2 1/2 starch, 1 lean meat, 1/2 fat.