Crockpot Mushroom Tetrazzini
Nov 27, 2012, Updated Jun 08, 2021
This post may contain affiliate links. Please read our disclosure policy.
This recipe is simple, versatile, low-calorie, convenient & it tastes great, too! I have made it with Chicken, Ham, Scallops, Steak – the options are literally endless! If you are adding in a meat or seafood, I typically reduce the Mushrooms by 8oz & add 1.5 pounds of the meat or seafood.
Crockpot Mushroom Tetrazzini
Ingredients
- 2 lbs mushroom sliced
- 2 cans cream of mushroom soup reduced-fat & reduced-sodium
- 1 cup evaporated milk fat-free
- 1/2 cup white wine
- 1 tbsp horseradish (use prepared horseradish)
- 1 clove garlic minced
- 1 pkg spaghetti multi-grain
- 2 tsp parsley dried
- 1 cup parmesan cheese grated
Instructions
- In a slow cooker, combine the mushrooms, soup, milk, wine, horseradish & garlic. Cover & cook on low for 4 hours.
- Cook pasta according to the package instructions. Drain well.
- Add noodles, parsley & parmesan cheese to the slow cooker & stir well to incorporate.
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
